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Leek Risotto


It’s my first risotto and Chef Gordon Ramsay would be proud. It’s very easy. I guess after watching all the donkeys on Hell’s Kitchen screw it up, I’ve been very, very afraid. Psht, nothing to it.

I was inspired by Special K’s low-cal version, but as always, I changed the recipe to be even lower in cals. Their recipe calls for butter, but I opted out and used PAM cooking spray to saute the leeks and toast the Arborio rice. It was unbelievably delicious. I’m sure it would be better with butter, but it’s that time of year to watch the calories. <wink wink>

Below is my version, but here’s the link to Special K’s version.


2 medium leek, thinly sliced (just use the white portions)
2/3 cup Arborio rice
1 teaspoon garlic powder
1 1/2 cup reduced-sodium chicken broth
4 tablespoons finely chopped fresh parsley
2 tablespoon grated Parmesan cheese



  1. Spray saucepan with PAM. Cook leek, rice and garlic powder over medium-low heat for 5 minutes or until leek is tender and rice is lightly toasted. Constantly stirring. Spray PAM as needed.
  2. Carefully add broth to saucepan. Bring to boiling. Reduce heat. Simmer, covered, for 12 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes.
  3. Stir parsley and Parmesan cheese into rice when ready to serve.

Serving Size: 2
Calories: About 82 per cup. That’s about 34 calories per cup difference using PAM instead of butter. Woot!

Do you have any cool recipes I can try? Please share.


2 comments to Leek Risotto