Recipes
Leek and Pesto Risotto
Indulge in a vibrant delight with this flavourful leek and pesto green risotto to brighten up your mealtime.
Indulge in a vibrant delight with this flavourful leek and pesto green risotto to brighten up your mealtime.
Cook: 45 Mins
Serves: 2
Price: £1.10 per serving
Nutritional Information
Each 365g serving contains
Energy
7413kj
485kcal
7413kj
485kcal
24%
Fat
16.1g
16.1g
Med
23%
23%
Saturates
2.2g
2.2g
Low
11%
11%
Sugars
3.7g
3.7g
Low
4%
4%
Salt
2.63g
2.63g
High
44%
44%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2031kj/485kcal
Typical energy values per 100g:
2031kj/485kcal
Ingredients
175g Leeks
2 tbsp Olive Oil
175g Arborio Rice
1 x Asda Veg Stock Pot (dissolved in 750ml water)
3tbsp Free from Green Pesto
Black Pepper, optional
Method
1
Reserve a large handful of sliced leeks and set aside.
2
Heat 1 tbsp olive oil in a saucepan with a tight-fitting lid over a medium-low heat, then add the remaining leeks and cook with the lid on for 10 mins until soft.
3
Add 175g arborio rice to the pan and fry, stirring, for 2–3 mins.
4
Dissolve 1 vegetable stock pot in 750ml boiling water. Add the stock to the rice a ladleful at a time over a medium heat, stirring and waiting until each amount has been absorbed before adding the next.
5
When all the stock is added, about 20–25 mins, remove from the heat and stir through 3 tbsp green pesto and a pinch of black pepper. Replace the lid and set aside.
6
Fry the reserved leeks in 1 tsp olive oil in a pan over a medium heat for 5 mins until golden.
7
Serve the risotto with the golden leeks on top.