| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 10 |
|
2 tsp sunflower oil. |
| 1 |
|
Onion peeled and sliced. |
| 1 |
|
Clove garlic crushed. |
| 275 |
|
G, 10 oz leeks washed and |
|
|
Sliced |
|
|
Or 350 G 12 oz courgettes |
|
|
Sliced |
| 350 |
g |
12 oz risotto rice. |
| 1 1/2 |
|
2.5 pt vegetable stock |
|
|
Handful of parsley chopped. |
| 15 |
|
1 tbsp grated parmesan |
|
|
Cheese |
INSTRUCTIONS
Heat the oil in a large saucepan and cook the onion and garlic until
soft, about 5 minutes. Add the leeks or courgette and cook for 7
minutes stirring frequently. Add the rice and stir a couple of times
until it is coated with oil. Stir in the stock a ladle full at a time
always waiting for the previous addition to be absorbed before adding
the next ladle full. Cook the rice for about 20 minutes. As soon as
the rice is tender stir in the parsley and parmesan cheese and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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