Leek and Lentil Risotto

Leek and Lentil Risotto

Makes 4 servings, 3.5 points per serving.

2 leek(s)
1 clove garlic
125 g red green or yellow pepper(s)
1 tablespoon olive oil
313 g cooked brown or white rice
3 teaspoon Knorr Vegetable Granulated Stock
750 ml water
1 pinch salt
1/4 teaspoon pepper
1/4 teaspoon basil
1 cup green & brown whole pre-cooked lentils
3 tablespoon parsley
63 g carrot(s)

In a 4 quart pot with cover, sautee leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover and stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.