Preparation:

1. Heat 1 tablespoon of the butter and the olive oil over low heat in a heavy 3 quart saucepan. When the butter is foaming, stir in the leek and cook until tender and wilted, about 10 minutes. 2. Add the rice, increase heat to medium and stir until edges of the rice are transparent, about 5 minutes. 3. Pour enough broth into the pan to cover rice by 1/4 inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes. Continue adding liquid, each time adding just enough liquid to cover the rice by 1/4 inch and simmering until the rice has absorbed the liquid and is tender but firm in the center, about 20 minutes. About halfway through the cooking time, add the carrot, turnip, parsnip and season to taste with salt and pepper. 4. Remove from the heat and add enough of the remaining broth to make a creamy sauce for the rice. Stir in the remaining butter, Parmesan cheese, tomato and garlic. Adjust seasonings and serve immediately.
Per Serving: 315 Calories (31.0% from fat); 12g Fat (4g Sat, 5g Mono, 1g Poly); 11g Protein; 47g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 228mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.