Slimming World Syn Free chicken and leek baked risotto recipe - FREE
Syns per serving: FREE
Low-calorie cooking spray
2 large leeks, trimmed, washed and finely sliced
500g courgettes, trimmed and coarsely grated
2 garlic cloves, crushed
250g Arborio risotto rice
700ml chicken stock
4 skinless and boneless chicken breasts, sliced into 2cm chunks
3 tbsp fat-free natural Greek yogurt
Juice of 1 lemon
25g basil, leaves picked
Preheat your oven to 200°C/180°C fan/gas 6. Spray a wide, lidded, flameproof casserole dish or a deep frying pan with low-calorie cooking spray and place over a medium heat. Add the leeks and courgettes and fry, stirring often, for 5-6 minutes, or until the courgettes have collapsed and the leeks have softened. Add the garlic and cook for further 2 minutes. Add the rice and cook for 2-3 minutes, or until the rice starts to look more translucent.
Increase the heat, and add the chicken stock, stirring everything together. Bring to a simmer, add the chicken breasts with some seasoning. Bring back to a good simmer, stir, cover and bake in the oven for 10 minutes.
Remove the risotto from the oven, give it another stir and return to oven uncovered, for a final 15 minutes, or until the rice is tender and almost all of the stock has been absorbed. Remove from the oven, stir through the yogurt, lemon juice to taste, basil. Top with a twist of black pepper, and serve.
Slimming World Syn-free courgette and tomato risotto recipe - FREE
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Syn-free
1 medium red onion, finely chopped
1 tsp dried chilli flakes
200g baby or small courgettes, sliced
300g dried risotto rice
1 litre boiling vegetable stock
200g cherry tomatoes, quartered
grated zest of 1/2 lemon
100g frozen spinach, thawed
fresh basil leaves
Place a deep non-stick casserole pan over a low heat. Add the onion, chilli flakes and 2 tbsp water, cover and cook for 4-5 minutes or until soft.
Increase the heat to medium, add the courgettes and cook for 5 minutes, stirring. Stir in the rice and a good splash of hot stock, bring to a simmer and stir until all the stock has been absorbed before adding another good splash of stock. Continue like this for about 25 minutes, stirring frequently. You might not need to use all of the stock.
About 5 minutes the end of the cooking time, stir in the cherry tomatoes, lemon zest and spinach and cook until the rice is creamy and tender but still has a little bite.
Season to taste, scatter over the basil leaves and serve hot.
The Ultimate Guide To Risotto | Gordon Ramsay
Gordon shows off how to shop for Risotto and a delicious recipe.
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