No-stir Tomato and Leek Risotto

4

Prep time 5 min

Total time 30 min

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 litre hot vegetable stock
400 g Arborio rice
200 g packet cherry tomatoes, halved
1 leek, finely sliced
4 tbsp Philadelphia with Garlic & Herbs

Edit Scales & UnitsI'm done

The makings of the

No-stir Tomato and Leek Risotto

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 with Garlic and Herbs, stirring to combine thoroughly. Serve immediately.

TipsTip

Enjoy your

No-stir Tomato and Leek Risotto

Nutritional Information

Typical values	Per recipe
Energy	8526.0 kj
Energy	2036.0 kcal
Fat	37.2 g
Carb	364.0 g
Protein	52.0 g
Saturated fat	16.8 g
Salt	22.0 g
Dietary fibre	18.8 g
Sugars	44.0 g

Together we'retaking care

Even the smallest actions can have a big impact on our lives and the world we care so much about. Explore the four ways that together we are making a difference!

Learn more

Similar Recipes

Philadelphia Classics

Check out all recipes

No-stir Tomato and Leek Risotto

Bookmark shortcuts

Ingredients

TipsTip

Nutritional Information

Together we'retaking care

Similar Recipes

Philadelphia Classics