Oven baked leek and sundried tomato risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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 fraichezest 1 lemon
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 four
Number of Servings: 4
Recipe submitted by SparkPeople user SHAUNAGUS.
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 four
Number of Servings: 4
Recipe submitted by SparkPeople user SHAUNAGUS.
Nutritional Info 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
Member Reviews