Leek and Sundried Tomato Risotto

Ingredients

• 2 leeks
• 2 garlic cloves, crushed
• 1 tbsp sherry
• 100g (uncooked weight) brown risotto rice
• 6 sundried tomatoes
• 500ml vegetable stock
• 1 tbsp fresh parsley, chopped
• 2% fat Greek yogurt
• Parmesan cheese, grated (optional)

Cooking Instructions

1. In a non-stick pan, dry-fry 2 leeks and 2 crushed garlic cloves until soft. Add 1 tbsp sherry, 100g (uncooked weight) brown risotto rice and 6 sundried tomatoes, cut into strips, and continue cooking for a few minutes more.
2. Gradually stir in 500ml vegetable stock, 100ml at a time, allowing the rice to absorb it before adding more (this will take between 25-30 minutes).
3. Once all the liquid has been absorbed, stir in 1 tbsp chopped fresh parsley. Divide the risotto between 4 warm serving bowls and top each with a blob of 2% fat Greek yogurt and a little grated Parmesan cheese if desired.
4. Serve with steamed green beans.

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