Lentil and Leek Risotto
Ingredients
- 2 cups leeks well-scrubbed, chopped ⓘ
- 1 clove garlic minced ⓘ
- 1/2 cup sweet red bell peppers finely chopped
- 1 tablespoon olive oil ⓘ
- 3 cups vegetable stock
- 1 1/4 cups brown rice ⓘ
- 1 x salt and black pepper to taste ⓘ
- 1 pinch basil ⓘ
- 1 cup lentils pre-cooked ⓘ
- 1/4 cup parsley leaves freshly chopped ⓘ
- 1/4 cup carrots finely grated ⓘ
Instructions
- In a 4-quart deep pot with cover, saut 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.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).