Healthy risotto
- Nadine Brown
Published: February 25, 2021 at 10:34 AM
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Serves 4
Easy
Total time: 40 mins
+ Cooling
A star rating of 5 out of 5.1 ratingRate
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Give your risotto a healthy protein boost by swapping rice for quinoa. Flavoured with chestnut mushrooms, baby leeks and pecorino, it's a great meat-free dinner idea
Healthy
Vegetarian
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Try this healthy veggie risotto, then check out our vegetable risotto, courgette risotto, pea risotto, tomato risotto, mushroom risotto and more risotto recipes.
For more healthy options, try our healthy fish pie, healthy chilli, healthy spaghetti bolognese, healthy pad Thai and more healthy dinner ideas.
Ingredients
Nutrition
-
2½ tsp olive oil
-
6 (about 260g) baby leeks
2 finely chopped, 4 left whole
-
300g chestnut mushrooms
sliced
-
2 tsp of leaves thyme
plus extra to serve
-
2 cloves garlic
finely grated
-
240g quinoa
rinsed
-
50ml white wine vinegar
-
750ml (using 1 stock cube) hot vegetable stock
-
40g pecorino
half finely grated, half shaved
-
1 lemon
zested, plus wedges to serve
Nutrition: per serving
-
kcal285
low
-
fat8.4g
low
-
saturates2.4g
-
carbs34.3g
-
sugars5.2g
-
fibre7g
-
protein14.4g
high
-
salt1.1g
low
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Method
-
step 1
Heat 1½ tsp of oil in a frying pan over a medium heat and cook the finely chopped leeks for 4-5 minutes or until softened. Add a splash of water if the leeks start to catch.
-
step 2
Add the mushrooms, thyme and a pinch of salt, and fry for 6-7 minutes or until soft. Add the garlic and fry for a minute. Stir in the quinoa and cook for a further minute.
-
step 3
Turn up the heat, add the vinegar and simmer for 1-2 minutes or until evaporated. Add the stock in four stages, adding more once absorbed. Simmer over a low heat for 25-30 minutes, stirring occasionally, until the quinoa is soft but retains some bite.
-
step 4
Meanwhile, bring a pan of water to the boil. Trim the tops and ends from the remaining leeks and add to the pan. Cook for 3 minutes, then immediately drain, dry off using a clean tea towel and set aside to cool slightly.
-
step 5
Put a griddle pan over a medium-high heat. Halve the whole leeks lengthways and toss in the remaining 1 tsp of oil, and season. Tip into the griddle and sear for 1-2 minutes until char marks appear. Using tongs, turn them over and griddle for a further minute. Transfer them to a plate.
-
step 6
Stir the grated pecorino and lemon zest into the quinoa, seasoning to taste. Divide between four shallow bowls and top with the leeks. Scatter over the reserved thyme leaves and shaved pecorino, and serve with the lemon wedges to squeeze over.
Discover more risotto recipes
Authors
Nadine Brown
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