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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.

Step 2

Heat the vegetable broth in a small saucepan over low heat and keep it warm.

Step 3

Slice the leeks in half lengthwise, rinse well to remove all grit, and slice them thinly.

Step 4

Mince the garlic cloves and set aside.

Step 5

In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.

Step 6

Add the sliced leeks to the skillet and cook for 5-7 minutes, stirring occasionally, until softened but not browned.

Step 7

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 8

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.

Step 9

Pour in the dry white wine and stir until it is mostly absorbed by the quinoa, about 2-3 minutes.

Step 10

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.

Step 11

Lower the heat and stir in the grated Parmesan cheese and butter. Mix well until melted and incorporated.

Step 12

Season the risotto with salt and black pepper to taste.

Step 13

Remove from heat and garnish with freshly chopped parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	(1551.5g)

Amount per serving	% Daily Value*
Calories	1711.5

Total Fat 74.6g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 77.4mg	0%
Sodium 5050.6mg	0%
Total Carbohydrate 184.4g	0%
Dietary Fiber 15.4g	0%
Total Sugars 23.2g
Protein 60.4g	0%

Vitamin D 2.2IU	0%
Calcium 759.3mg	0%
Iron 15.0mg	0%
Potassium 2408.8mg	0%

*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.

Source of Calories

Fat: 40.7%

Protein: 14.6%

Carbs: 44.7%