Creamy Garlic and Leek Risotto


Serves 4


  • fresh chives
  • 2 garlic cloves, crushed
  • 1 tablespoon canola oil
  • 1 leek, finely sliced
  • ¾ cup canned 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 salt


  1. Heat oil in saucepan.
  2. Add sliced leek and crushed garlic and sauté until soft.
  3. Add lentils and 2 cups water.
  4. Bring mixture to the boil and simmer for 15 minutes.
  5. Stir through rice.
  6. Gradually add boiling water or stock, ½ cup at a time, stirring until liquid has been absorbed, before adding the next ½ cup.
  7. Once all the water or stock has been absorbed, stir ricotta, beans, salt and chives through rice mixture.
  8. Serve garnished with extra chopped chives and grated parmesan cheese.

This recipe is courtesy of Sanitarium and they provide  a Per Serve analysis:
Kilojoules: 1450kJ
Calories: 345cal
Protein: 10g
Total fat: 5g
Saturated fat: 2g
Carbohydrate: 60g
Sodium: 755mg
Potassium: 235mg
Calcium: 90mg
Iron: 1.8mg
Fibre: 4g

For added colour and flavour, roasted vegetables can be added to this recipe

If you found this information useful, please consider a small donation to help us create even more. You can Donate here. We use PayPal for safe online transactions.
© Copyright NZ Vegetarian Society, all rights reserved Site by HMU