Side Dish

Leek and veggie risotto is for Side Dish.

Leek and veggie risotto takes 5 minutes to prepare.

Leek and veggie risotto takes 30 minutes to cook.

Leek and veggie risotto makes 10 servings.

The ingredients for Leek and veggie risotto are:

3 Tbsp olive oil
2 leeks, white and light parts, thinly sliced
2 cups arborio rice
1 tsp garlic puree
8 cups chicken broth
salt and pepper to taste
1 bag Europe's Best Mediteranean Diced Delight

Here is how you make Leek and veggie risotto:

Heat broth in a saucepan until hot. In a very large pan, saute leeks in olive oil until soft. Add rice and thoroughly stir into oil and leeks. Add garlic and cook for 1-2 minutes. Add 1 cup of broth to the rice and stir until fully absorbed. Add another cup of rice, and stir until absorbed. Continue to do this until rice is cooked through. Most, if not all af the stock will be used. Add the bag of diced veggies and stir until heated through. Add salt and pepper if needed. The classic way to serve this is to add a handful of parmesan cheese and a pat of butter at this point. I didn't and it is not included in my calorie count, however it does add a big punch of flavour. Makes about 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user AROMAKATS.

The nutritional information for Leek and veggie risotto is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 213.1

• Total Fat: 4.7 g
• Cholesterol: 4.0 mg
• Sodium: 777.6 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 1.9 g
• Protein: 5.9 g