Vegetarian

Oven baked leek and sundried tomato risotto is for Dinner.

Oven baked leek and sundried tomato risotto takes 10 minutes to prepare.

Oven baked leek and sundried tomato risotto takes 30 minutes to cook.

Oven baked leek and sundried tomato risotto makes 4 servings.

The ingredients for Oven baked leek and sundried tomato risotto are:

2 leeks , halved lengthways and finely sliced
80 g sundried tomatoes (not stored in olive oil)
250g risotto rice
700ml hot chicken or vegetable stock
175g frozen peas
200g weightwatchers creme fraiche
zest 1 lemon

Here is how you make Oven baked leek and sundried tomato risotto:

1.Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and half creme fraiche and cook for 2 mins more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway. 2.When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in rest of creme fraiche. Add zest and season. Serving Size: serves fourNumber of Servings: 4Recipe submitted by SparkPeople user SHAUNAGUS.

The nutritional information for Oven baked leek and sundried tomato risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 361.2

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 299.0 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.9 g
• Protein: 2.4 g

The dietary needs meet for Oven baked leek and sundried tomato risotto is Sugar Free