Risotto with roasted garlic, leeks and chorizo
- Number of Servings: 4
Ingredients
1 tbsp olive oil1.5 leeks1 tbsp butter1 cup arborio rice3 cloves roasted garlicPam125 g chorizo3 cups Spinach/Arugula mix
Heat broth and 2 cups water in small saucepan. Keep at a simmer. Heat olive oil over medium heat in non-stick pan. Add leeks and garlic and sauté until soft, about 5 min. Add butter. Add rice, and toast until translucent about 2 min. Add broth 1 ladleful at a time, stirring until absorbed.
Heat a nonstick skillet over medium heat. Spray with Pam, and heat chorizo until browned 10-15 min.
Add spinach and chorizo to risotto; cook another 5 min. Serve.
Serving Size: Makes 4 servings
Heat a nonstick skillet over medium heat. Spray with Pam, and heat chorizo until browned 10-15 min.
Add spinach and chorizo to risotto; cook another 5 min. Serve.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 312.8
- Total Fat: 9.9 g
- Cholesterol: 30.3 mg
- Sodium: 432.4 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 1.4 g
- Protein: 13.2 g
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