Leek & Tarragon Risotto (3.7g fat)
Leave a note
By Pre-Op Gallstone Grub
Leek & Tarragon Risotto (3.7g fat)
4 steps
Prep:3minCook:23min
Surprisingly subtle and delicate flavours combine to make one of the tastiest risottos I have ever had!
Updated at: Thu, 17 Aug 2023 04:49:06 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories175.5 kcal (9%)
Total Fat3.7 g (5%)
Carbs31.4 g (12%)
Sugars1.1 g (1%)
Protein3.9 g (8%)
Sodium60.1 mg (3%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Heat the oil in a wok/large pan. Add the rice and tarragon and allow them to toast for about 2 minutes.
Step 2
Peel and slice the leek into rings, and toss into the wok/pan. Stir into the rice and allow to sit for a further minute.
Step 3
Dissolve the stock cube in 1 pint of boiling water, and pour into the wok/pan. Stir thoroughly, then reduce to medium heat and allow to simmer for about 20 minutes, or until most of the liquid has been absorbed into the rice.
Step 4
Divide into 3 bowls and sprinkle with the parmesan and pine nuts. Serve immediately.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
