Creamy garlic and leek risotto

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)

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.

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