Hernerisotto uunissa
recipe

A delicious and creamy baked risotto with peas and leeks, perfect for a comforting meal.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 1 package (200 g) Rainbow leek slices, frozen (or 1 leek without green parts)
- 1 tablespoon oil
- 6 cups water
- 1 vegetable broth cube
- A pinch of black pepper
- 1/4 teaspoon dried basil
- 2.5 cups arborio rice
- 1 package (200 g) peas (frozen)
- Zest of 1 lemon
- 150 g garlic-herb cream cheese
Instructions:
1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
2. Heat the oil in a skillet and sauté the leeks until soft, adding a splash of water if necessary.
3. Add the arborio rice to the skillet with the leeks and stir for a moment, then transfer the mixture to an oven-safe pot.
4. Measure the water into the skillet, add the vegetable broth cube, black pepper, and basil, and bring the broth to a boil.
5. Pour the hot broth into the pot with the leeks and rice, and stir to combine.
6. Cover the pot with a lid and place it in the oven. Bake the risotto for 10 minutes, stir, and return the pot to the oven for another 15 minutes.
7. Rinse the frozen peas in a colander under lukewarm water and shake dry.
8. Remove the pot from the oven and stir in the peas, lemon zest, and cream cheese. Mix gently and serve immediately.
Nutritional Information (per serving):
Calories: 320
Protein: 10 g
Carbohydrates: 50 g
Fat: 10 g
Fiber: 5 g
Sodium: 300 mg

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