Oven baked leek and sundried tomato risotto

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Nutritional Info
  • 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

View full nutritional breakdown of Oven baked leek and sundried tomato risotto calories by ingredient


Introduction

This the bbc website leek and bacon tomato with sundried tomato instead of bacon, and 200g low fat creme fraiche instead of 3tblpns soft cheese This the bbc website leek and bacon tomato with sundried tomato instead of bacon, and 200g low fat creme fraiche instead of 3tblpns soft cheese
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 fraiche
    zest 1 lemon

Directions

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.