Leek And Quinoa Risotto

10 ingredients
4 steps

Ingredients

  • 2 small leeks (about 200g)
  • 250 ml water, with
  • 1 pinch instant bouillon granules
  • 50 ml olive oil
  • 1 tablespoon tomato puree
  • 100 g quinoa
  • 100 g portabella mushrooms, thickly sliced
  • 2 teaspoons ground coriander
  • 1 tablespoon fresh parsley, chopped
  • 1/2 lemon, juice of

Directions

  1. 1
    Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
  2. 2
    Add the water and oil to the leeks in a medium saucepan, add tomato puree and bring to the boil. Simmer for five mins then add the quinoa mushrooms and coriander.
  3. 3
    Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
  4. 4
    serve.

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