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Lentil & Leek Risotto

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Submitted by a_hinshaw

Lentil and Leek Risotto recipe

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 473
CUPS ML LEEKS
well-scrubbed, chopped
1 1
CLOVE GARLIC CLOVES
minced *
½ 118
CUP ML SWEET RED BELL PEPPERS
finely chopped
1 15
TABLESPOON ML OLIVE OIL
3 7.1E+2
CUPS ML VEGETABLE STOCK
1 ¼ 296
CUPS ML BROWN RICE *
1
X SALT AND BLACK PEPPER
to taste *
1 1
PINCH PINCH BASIL *
1 237
CUP ML LENTILS
pre-cooked
¼ 59
CUP ML PARSLEY LEAVES
freshly chopped
¼ 59
CUP ML CARROTS
finely grated

Directions

In a 4-quart deep pot with cover, saute leeks, garlic, and red pepper in oil.

When soft, add broth or water, and stir in rice along with seasonings.

Reduce heat and simmer covered for about 40 minutes or until rice is done.

Uncover, stir in cooked lentils and re-heat until piping hot.

Garnish with parsley and grated carrot before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 446 11% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 27g 27%
Dietary Fiber 18g 73%
Sugars g
Protein 36g
Vitamin A 56% Vitamin C 61%
Calcium 9% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 
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