Recipes
Products
Our Brand
News
Professionals
Back to all recipes
No-stir Tomato and Leek Risotto
Prep time
 5 '
Total time
 30 '
4
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 Light with Garlic & Herbs
Instructions
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.
Tips
Tip
Try it with Philadelphia Mediterranean Herbs.
Nutritional
Information
Typical values
Per Serving
Energy
2131.5 kj
Energy
509.0 kcal
Fat
9.3 g
Carb
91.0 g
Protein
13.0 g
Saturated fat
4.2 g
Salt
5.5 g
Dietary fibre
4.7 g
Sugars
11.0 g
You may
also like
OREO Vanilla Cheesecake
Honeycomb Cheesecakes
Everso Easy Cheesecake
Check out all recipes