Tomato and Leek Risotto

Ingredients

250g Onions, Raw, Average

300g Leeks, Raw Average*

350 g Tomatoes, Chopped, Canned, Average

200 g Rice, Risotto, Dry, Average

2 Tbsp/30ml Oil, Olive, Gentile, Extra Virgin, Bertolli*

600 ml Stock, Chicken, Simply, Knorr*

25g Butter, Reduced Fat, Fresh, Average

60 ml Wine, White, Dry, Average

10g Cheese, Parmesan, Grated, Average

Method

1. Heat half the oil in a large saucepan and fry the onions for 10 minutes until softened. Add the rice and fry for a further 5 minutes, stirring occasionally.
2. Add the stock and wine, bringing it to the boil.
3. Cover and simmer for 20 minutes until tender. Once tender remove from the heat.
4. Heat the remaining oil in a frying pan and gently fry the chopped leeks for around 10 minutes. Add the chopped tomatoes and flavour with freshly ground black pepper.
5. Heat through and stir into the rice with the butter and Parmesan until well blended and creamy.
6. Serve immediately.

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