How to make
Heat the oil in a pan and saute the leeks and carrot.
Soak the rice in water for 15 minutes, rinse and toss into the pan. Stir and add hot water gradually, until cooked.
Towards the end add the chopped sun-dried tomatoes.
Season the wholegrain risotto with salt, black pepper, vegetable seasoning, oregano, and dried chives.
Enjoy!
