Leek and Quinoa Risotto
Creamy, comforting, and packed with wholesome ingredients, this Leek and Quinoa Risotto is a modern twist on an Italian classic. Featuring protein-rich quinoa in place of traditional rice, this recipe combines tender sautéed leeks, fragrant garlic, and a splash of dry white wine for a dish that's both nutritious and indulgent. Finished with a touch of Parmesan, butter, and fresh parsley, this gluten-free risotto achieves a wonderfully velvety texture without skimping on flavor. Perfect for weeknight dinners or as an elegant side, this one-pot recipe comes together in under an hour and is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup quinoa
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 medium-sized (white and light green parts only) leeks
- 3 cloves garlic
- 0.5 cup dry white wine
- 0.5 cup (grated) Parmesan cheese
- 1 tablespoon butter
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
Heat the vegetable broth in a small saucepan over low heat and keep it warm.
Slice the leeks in half lengthwise, rinse well to remove all grit, and slice them thinly.
Mince the garlic cloves and set aside.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.
Add the sliced leeks to the skillet and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed quinoa to the skillet and toast it for 1-2 minutes, stirring to coat it in the olive oil and leek mixture.
Pour in the dry white wine and stir until it is mostly absorbed by the quinoa, about 2-3 minutes.
Start adding the warm vegetable broth one ladleful (approximately 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb before adding the next ladleful. Continue this process until the quinoa is tender and creamy, about 20-25 minutes. You may not need all the broth.
Lower the heat and stir in the grated Parmesan cheese and butter. Mix well until melted and incorporated.
Season the risotto with salt and black pepper to taste.
Remove from heat and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 23.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
