Day 31 - tomato risotto with leek & zucchini

TOMATO RISOTTO with leek & zucchini
with addition of ground dried wheat sprouts
serves: 2

spoon of olive oil
1 small leek

150 ml of tomato sauce

200 g rice (arborio)
0,5 l vegetable stock
1 small zucchini
water (optional)
salt, pepper
spices to taste
1 spoon of ground dried wheat sprouts (optional)

In an iron-cast pot heat a spoon of olive oil until hot, then add leek and stir-fry. Add rice and fry briefly, then add tomato sauce, mix well and pour vegetable stock. Mix and cook on low heat according to producer's instructions (usually 12-18 minutes). Stir only if needed to prevent sticking to the pot. About 5 - 10 minutes before the rice is done, add the zucchini. Season to taste. If the rice absorb all of the liquids, add water if needed to continue cooking.

Serve hot. Optionally, you can top your rice with a spoon of ground dried wheat sprouts, for protein.