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Substances

    • 275g cherry tomatoes
    • Spray olive oil
    • 1tbsp olive oil
    • 2 leeks, halved and thinly sliced
    • 175g arborio rice
    • three garlic cloves, crushed
    • 125ml white wine
    • 2 very low salt gluten-free rooster inventory cubes, dissolved in 750ml boiling water
    • 350g courgettes, coarsely grated
    • 250g uncooked peeled prawns, thawed if frozen
    • ½ x 25g bunch basil leaves, finely chopped
    • 50g low-fat feta, crumbled
    • 350g steamed tenderstem broccoli, to serve

Methodology

  1. Warmth the oven to 190°C/fan 170°C/fuel 5 and line a baking tray with non-stick baking paper. Put the tomatoes on the tray, spray with oil and season with freshly floor black pepper, then bake for 10 min or till beginning to collapse.
  2. In the meantime, in a big saucepan, warmth the oil over a medium-high warmth. Sauté the leeks for five min or till softened. Add the rice and garlic, then stir to coat within the oil. Add the wine and cook dinner, stirring, till decreased.
  3. Add the inventory and produce to the boil. Scale back the warmth and simmer, stirring usually, for 20 min or till the rice is simply tender. Stir within the courgettes and prawns. Cook dinner, stirring, for five min or till the prawns are simply cooked by.
  4. Stir many of the chopped basil by the risotto, then divide amongst four bowls and prime with the crumbled feta, baked tomatoes and remaining basil leaves. Serve with the steamed broccoli.