A quick and easy risotto, great for lunch or a light dinner.
Ingredients
| 1 Tbsp | Olive oil |
| 2 small | Leeks, (thinly sliced) |
| 1 ½ cups | Arborio rice |
| 4 cups | Stock, (boiling, vegetable or chicken) |
| 190 g | Leggo's Pesto - Sundried Tomato (Main) |
| 1 | Zucchini, (sliced) |
| 150 g | Marinated feta, (crumbled) |
| 1 to taste | Cracked pepper |
| 1 drizzle | Olive oil |
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Directions
1. Heat oil in a large saucepan, add leek and cook for 1-2 minutes or until tender. Add rice and stir continuously for 1-2 minutes.
2. Gradually pour in stock, one cup at a time, stirring continuously. Stir in Leggo's Pesto and zucchini. Cover and simmer for 15 minutes, stirring occasionally.
3. Sprinkle with feta, freshly cracked black pepper and drizzle with olive oil before serving.
Tasty Tip:Add 1½ cups cooked shredded chicken in STEP 3 with Leggo's Pesto.
For more mouth-watering Italian dishes (recipes and videos) from Leggo's check out thenew Leggo's at homesection.
