Leek and Goat's Cheese Risotto
Leek and goat's cheese risotto is the perfect light dinner for a spring night. It's creamy and comforting, bursting with flavours from fresh herbs. Serve this spring leek risotto with toasted pine nuts on top for a perfect vegetarian treat.
See the recipe at:
Mushroom, courgette and bacon risotto recipe - Allrecipes.co.uk
*See more below for recipe link*
Watch how to make risotto in this video, which shows the basic technique for risotto while providing a delicious recipe idea for anything from a midweek supper to a casual dinner party.
This risotto is chock-a-block with courgettes and mushrooms, and studded with bits of crispy pancetta or bacon. Leave the bacon out and use veg stock for a delectable vegetarian risotto.
You can also take this risotto recipe and make it your own. Don't like mushrooms? Leave them out. Love leeks? Use chopped leek instead of chopped onion. That's the beauty with risotto - it's like a blank canvas for you to get creative in the kitchen!
Find this risotto recipe on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
We have loads more risotto recipes where that came from, too!
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.