Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 ml 2 tsp sunflower oil. 350 g 12 oz courgettes, sliced
1 sm Onion peeled and sliced. 350 g 12 oz rissoto rice
1 Clove garlic crushed. 15 l 2,5 pt vegetables stock
275 g 10 oz leeks washed and 15 ml 1 tsp grated Parmesan
-sliced -cheese
OR lg Handful of parsley, chopped

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.
278 kcal. 1159 kj. 7,4 G protein. 29,5 G carbohydrate of which 11,0 G
sugar. 14,7 G fat of which 1,6 G saturates. 0,4 G sodium. 4,12 G
dietary fibre.

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