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Creamy Roast Garlic and Leek Risotto

Creamy Roast Garlic and Leek Risotto

Tip: Those following a dairy free diet may omit ricotta cheese.

ingredients

Preparation

minutes

2 leeks, leaves trimmed, sliced in half lengthways
1 head of garlic, cloves separated, unpeeled
canola oil spray
1 tablespoon canola oil
1 leek, extra, finely sliced
3 cloves garlic, extra, crushed
¾ cup Sanitarium brown lentils
2 cups water
2 cups Arborio rice
5 ½ cups boiling water (or vegetable stock)
½ cup reduced fat ricotta cheese
2 cups green beans, halved, steamed
1 teaspoon ground sea salt
1 bunch chopped fresh chives plus extra to garnish
1 ½ cups cubed pumpkin, roasted
(Optional) grated parmesan cheese to serve

how to

Cooking

minutes

Preheat oven to 180C. Place 4 leek halves and whole, unpeeled cloves of garlic on lined baking tray. Spray with canola oil and roast for 25 minutes or until leek halves are slightly golden in colour. Allow to cool, roughly chop roasted leeks and set leeks and garlic aside for step 6.
While leeks and garlic are roasting, heat oil in saucepan. Add extra sliced leek and extra crushed garlic and sauté until soft.
Add lentils and 2 cups water. Bring mixture to the boil and simmer for 15 minutes.
Stir through rice.
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, squeeze roasted garlic cloves out of their skin and stir through rice mixture with roasted leek, ricotta, beans, `salt and chives.
For those not following a low chemical diet, 1½ cups of cubed roasted pumpkin would make a nice addition to this risotto. Include at step 6.
Serve garnished with extra chopped chives and grated parmesan cheese (optional).

per serve

Serves

people

1570 Kilojoules (375 calories), Protein 14g, Fat 4g, Saturated Fat ‘less than 1g’, Carbohydrate 65g, Total Sugars 3g, Sodium 420mg, Potassium 450mg, Calcium 50mg, Iron 2.7mg, Fibre 7g.