Leek And Quinoa Risotto Recipes

MUSHROOM AND LEEK QUINOA RISOTTO

Mushroom and leek quinoa risotto image

This twist on risotto uses quinoa instead of rice for a slightly healthier spin on the comforting classic. It's a great midweek family meal - everyone will love the crispy onion topping. Looking for the traditional recipe? Try this comforting mushroom and taleggio risotto recipe.

Provided by delicious. magazine

Categories Risotto recipes

Time 30m

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
1 large leek, trimmed and finely sliced
250g chestnut mushrooms, sliced
2 garlic cloves, finely chopped
240g quinoa
200ml dry white wine
700-750ml hot vegetable stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr)
Finely grated zest 1 lemon, plus wedges to serve
20g parmesan (or vegetarian alternative), finely grated
3 tbsp ready-made crispy fried onions
Handful chopped fresh flatleaf parsley leaves (optional)

Steps:

Heat the oil in a large pan over a medium heat and fry the leek with a pinch of salt for 6 minutes, then add the mushrooms and fry for 6-7 minutes until soft. Add the garlic and stir for a minute, then transfer a quarter of the veg to a plate and keep warm. Stir the quinoa into the pan and cook for a minute.
Turn up the heat, add the white wine and let it bubble for 2 minutes. Add the stock in three stages, adding more when the previous addition has been absorbed. Cook for 15-20 minutes, stirring occasionally. The quinoa should still have some bite to it.
Once the quinoa is cooked, season it and stir in the lemon zest and cheese. Top with the crispy onions, the reserved vegetables and parsley (if using). Serve with lemon wedges to squeeze over.

Nutrition Facts : Calories 312kcals, Fat 8.4g (1.8g saturated), Protein 13.6g protein, Carbohydrate 35.2g (6.4g sugars), Fiber 6.8g

LEEK AND QUINOA RISOTTO

Leek and Quinoa Risotto image

Great meal, easy to make, Low GI, vegan keeps well (tastes better the next day)Extra can be frozen for upto one month. quite often I forget to put in the lemon juice and herbs and it still tastes great!

Provided by PinkCherryBlossom

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 small leeks (about 200g)
250 ml water, with
1 pinch instant bouillon granules
50 ml olive oil
1 tablespoon tomato puree
100 g quinoa
100 g portabella mushrooms, thickly sliced
2 teaspoons ground coriander
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

Steps:

Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
Add the water and oil to the leeks in a medium saucepan, add tomato puree and bring to the boil. Simmer for five mins then add the quinoa mushrooms and coriander.
Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
serve.

Nutrition Facts : Calories 457.2, Fat 25.2, SaturatedFat 3.4, Sodium 38.2, Carbohydrate 52.4, Fiber 6.3, Sugar 5, Protein 9.6

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