Creamy Roast Garlic and Leek Risotto

I found this recipe on the Sanitarium website.  Originally it was listed as a low salicylate recipe, but the website has changed since then, although the recipe appears to be the same.

Creamy Roast Garlic and Leek Risotto

Creamy Roast Garlic and Leek Risotto (Low Chemical)  

Serves: 6

•       2 leeks, sliced in half length ways
•       1 head of garlic, cloves separated, unpeeled
•       canola oil spray
•       1 tablespoon sunflower oil
•       1 leek, extra, finely sliced
•       3 cloves garlic, extra, crushed
•       ¾ cup tinned brown lentils
•       2 cups water
•       2 cups Arborio rice
•       5 ½ cups boiling water (or home made vegetable stock)
•       ½ cup reduced fat smooth ricotta cheese
•       2 cups green beans, halved, steamed
•       1 teaspoon ground sea salt
•       1 bunch chopped fresh chives plus extra to garnish
  1. Preheat oven to 180 C.  
  2. Place 4 leek halves and the whole, unpeeled cloves of garlic on lined baking tray.  Spray with canola oil and roast for 25 minutes or until leek halves are slightly golden in colour.  Allow to cool, roughly chop roasted leeks and set leeks and garlic aside for step 6.
  3. While leeks and garlic are roasting, heat oil in saucepan.  Add extra sliced leek and extra crushed garlic and sauté until soft.
  4. Add lentils and 2 cups water.  Bring mixture to the boil and simmer for 15 minutes.
  5. Add and stir through rice.
  6. Gradually add boiling water or stock, ½ cups 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, squeeze roasted garlic cloves out of their skin and stir through rice mixture with roasted leek, ricotta, beans, salt and chives.
  8. Serve garnished with extra chopped chives.
Variation: Add 1½ cups cubed sweet potato, roasted (Moderate Salicylate) at step 6.

Tagged , . Bookmark the permalink.

Comments are closed.