- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
2 tbsp olive oil
1 leek, white part finely sliced
3 medium zucchinis, thinly sliced
3 garlic cloves, sliced
2 cups arborio rice
1L Campbell’s Real Stock Chicken Salt Reduced
2 cups basil
2 tbsp pine nuts, toasted
½ cup finely grated parmesan
Fresh ricotta and olive oil to serve
STEP 1 Heat oil in a large frypan on medium heat. Cook leek for 1-2 min until softened. Add zucchini and garlic, cook for 2 min. Add rice and cook for a further minute or until rice is coated. Add Campbell’s Real Stock Chicken Salt Reduced, ½ cup at a time (reserving 1 cup for pesto), stirring continually, making sure all the liquid is absorbed before adding the next ½ cup. Continue until all the stock has been absorbed.
STEP 2 Continue for about 20 min or until rice is tender and the risotto has a creamy texture. In the meantime, combine reserved stock, basil, pine nuts and parmesan in a blender or Nutra-Bullet. Pulse until combined. Stir this mixture through the risotto. Season well with salt and pepper.
Serve with fresh ricotta, extra parmesan and olive oil.