Easy Sweet Corn Risotto With Leeks
Creamy & Dreamy!
-
25 mins
-
Serves 4
40 mins
Serves upto 6
What you'll need…
- 200g brown basmati rice
- 1 tbsp olive oil
- 1 Groobarbs bright red squash, diced
- 1 Groobarbs onion, diced
- 2 tbsp mild curry paste
- 300ml vegetable stock
- 4 large Groobarbs tomatoes, roughly chopped or 400g tinned tomatoes
- 400g can chickpeas, rinsed and drained
- 3 tbsp fat-free Greek yogurt
- small handful coriander, chopped (if you want)
The method
1
Cook the rice in boiling salted water, heat the oil in a large frying pan and cook the squash for 2-3 mins. Add the onion and the curry paste and fry for 3-4 mins more.
2
Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
3
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
BBC
