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Creamy Garlic and Leek Risotto

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.


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.

Serves 4