Ingredients

  • Leeks - 1 1/2 lbs, sliced
  • Diced tomatoes - 1 14-oz can, drained and rough chopped
  • Corn - 2 cobs, kernels of (~1 cup)
  • Cooking oil - 1 tbsp
  • Arborio rice - 1 cup
  • White wine - 2/3 cup
  • Vegetable broth - 3 1/2 cups
  • Salt - 1/2 tsp
  • Cherry tomatoes - 1 cup, halved
  • Creme fraiche (opt) - 3 tbsp

Total 1690 cal

Instructions

  1. Preheat oven to 425 F.
  2. Heat a saute pan (that you have a lid for) over medium-high heat. Add oil and then leeks to heated oil with a dash of salt. Saute until softened, ~3 minutes. Next add arborio rice stir until rice gets a golden hint. Add in white wine and stir until absorbed.
  3. Stir in tomatoes and vegetable broth and salt and bring to a boil. Cover and transfer to oven. Bake in the oven for 20 to 25 minutes, until all the liquid has been absorbed.
  4. When risotto is done, stir in corn and creme fraiche (if using). Season to taste with salt and pepper and top with cherry tomatoes

Credit Cook Smarts