Creamy garlic and leek risotto

Current rating: 4 (1 ratings)
Serves 6
Prep 10
Cook 35
A hearty meal that’s perfect for cold winter nights. Fragrant leek, crisp green beans and creamy ricotta bring a delicious flavour and satisfying texture to this great recipe.

Ingredients
  • 1 tbs canola oil
  • 1 leek, finely sliced
  • 2 garlic cloves, crushed
  • ¾ cup canned brown lentils
  • 2 cups water
  • 2 cups arborio rice
  • 5 ½ cups boiling water (or vegetable stock)
  • ½ cup ricotta cheese, reduced-fat
  • 2 cups green beans, halved, steamed
  • 1 tsp salt
  • ¼ cup fresh chives, chopped, plus extra for garnish
  • grated parmesan cheese to serve (optional)

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

Method
  1. Heat oil in saucepan. Add sliced leek and crushed garlic and saute until soft. Add lentils and 2 cups water. Bring mixture to the boil and simmer for 15 minutes. Stir through rice.
  2. Gradually add boiling water or stock, ½ cup at a time, stirring until liquid has been absorbed, before adding the next ½ cup. Once all the water or stock has been absorbed, stir ricotta, beans, salt and chives through rice mixture.
  3. Serve garnished with extra chopped chives and grated parmesan cheese.

Tips

  • To prepare leeks, trim leaves and then cut the remaining portion of the leek in half length-ways, wash thoroughly and slice finely.
  • For extra colour and flavour, add roasted vegetables to this recipe.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • To prepare leeks, trim leaves and then cut the remaining portion of the leek in half length-ways, wash thoroughly and slice finely.
  • For extra colour and flavour, add roasted vegetables to this recipe.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information

Per serve
 
354
10
 
0.8
65
3.0
487
282
95
1.9