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No-stir Tomato and Leek Risotto
, finely chopped
, finely sliced
Philadelphia Light with Garlic & Herbs
In a saucepan, heat the oil over a medium-high heat and fry the onion and leeks for five minutes until soft. Add the rice, cook for a minute, then stir in the stock. Reduce the heat to low, cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed.
Check halfway through the liquid hasn’t absorbed too quickly, if it is a little dry add a little more liquid (more stock or boiling water from a kettle is fine).
About 2 minutes before the risotto is ready add the cherry tomatoes and Philadelphia Garlic and Herbs, stirring to combine thoroughly. Serve immediately.
Try it with Philadelphia Mediterranean Herbs.
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