LEEK AND QUINOA RISOTTO
Great meal, easy to make, Low GI, vegan keeps well (tastes better the next day)Extra can be frozen for upto one month. quite often I forget to put in the lemon juice and herbs and it still tastes great!
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
- 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.
- Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
- serve.
Nutrition Facts : Calories 457.2, Fat 25.2, SaturatedFat 3.4, Sodium 38.2, Carbohydrate 52.4, Fiber 6.3, Sugar 5, Protein 9.6
MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY
Here's what you need: unsalted butter, large leek, mixed mushroom, garlic, Holland House® Sherry Cooking Wine, arborio rice, vegetable stock, fresh thyme, kosher salt, freshly grated parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, fresh parsley
Provided by Holland House
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5-7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
- Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3-4 minutes.
- Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
- Mix in the vegetable stock, thyme, and ½ teaspoon salt.
- Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
- Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
- Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
- Serve immediately, garnished with the parsley.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 70 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, Sugar 11 grams
QUINOA MUSHROOM 'RISOTTO'
Delicious way to enjoy healthy, protein-packed quinoa!
Provided by Claudia
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
- Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
- Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
- Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g
LEEK, MUSHROOM AND LEMON RISOTTO
From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.
Provided by COOKGIRl
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash the leeks well and slice. Wipe the mushrooms and slice.
- Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
- Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
- Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
- Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
- Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
- Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.
Nutrition Facts : Calories 578.6, Fat 23.7, SaturatedFat 11.3, Cholesterol 45.2, Sodium 366.3, Carbohydrate 77.3, Fiber 3.5, Sugar 2.5, Protein 13.6
More about "mushroom and leek quinoa risotto recipes"
THE BEST EVER WILD MUSHROOM QUINOA ... - LIVING SWEET …
From livingsweetmoments.com
5/5 (22)Total Time 30 minsCategory Main CourseCalories 520 per serving
- In a big skillet heat 1 tablespoon of olive oil at medium-high heat. Brown the mushrooms on all sides until they soften. Season with salt and pepper and remove from the heat
- In the same skillet heat, 2 teaspoons of olive oil and sautee the leeks until they soften. Add the dill and the quinoa. Stir for 1-2 minutes or until the Quinoa toasts up a bit
MUSHROOM AND LEEK QUINOA RISOTTO RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 30 minsCategory Risotto RecipesCalories 312 per serving
- Heat the oil in a large pan over a medium heat and fry the leek with a pinch of salt for 6 minutes, then add the mushrooms and fry for 6-7 minutes until soft. Add the garlic and stir for a minute, then transfer a quarter of the veg to a plate and keep warm. Stir the quinoa into the pan and cook for a minute.
- Turn up the heat, add the white wine and let it bubble for 2 minutes. Add the stock in three stages, adding more when the previous addition has been absorbed. Cook for 15-20 minutes, stirring occasionally. The quinoa should still have some bite to it.
- Once the quinoa is cooked, season it and stir in the lemon zest and cheese. Top with the crispy onions, the reserved vegetables and parsley (if using). Serve with lemon wedges to squeeze over.
MUSHROOM AND LEEK QUINOA RISOTTO - RED ONLINE
From redonline.co.uk
Servings 4Total Time 35 minsEstimated Reading Time 1 min
- Add onion, leek and garlic and cook, stirring occasionally, until lightly golden and tender, about 5 minutes.
QUINOA MUSHROOM RISOTTO - JAMIE GELLER
From jamiegeller.com
MUSHROOM, LEEK & PEA RISOTTO WITH QUINOA BY THE POWER OF ...
From recipecommunity.com.au
QUINOA RISOTTO WITH MUSHROOMS, CHICKEN AND LEEKS
From dayszero.com
RECIPE: MUSHROOM AND LEEK RISOTTO - KITCHN
From thekitchn.com
MUSHROOM AND LEEK QUINOA RISOTTO | RECIPE | RISOTTO ...
From pinterest.ca
10 BEST QUINOA WITH LEEKS RECIPES - YUMMLY
From yummly.co.uk
RISOTTO RECIPES
From pinterest.co.uk
CREAMY SPINACH - SIMPLY QUINOA
From simplyquinoa.com
MUSHROOM & LEEK RISOTTO - CAMPBELLS AUSTRALIA
From campbellsanz.com
MUSHROOM AND LEEK QUINOA RISOTTO RECIPE | DELICIOUS. MAGAZINE
From pinterest.nz
GF) - MINIMALIST BAKER
From minimalistbaker.com
GLUTEN FREE WILD MUSHROOM AND QUINOA RISOTTO RECIPE
From foodnewsnews.com
EASIEST EVER RISOTTO – WE USED CHORIZO, MUSHROOM AND LEEK
From spaulyseasonalservings.com
MUSHROOM LEEK RISOTTO
From purehealthyliving.com
EGGPLANT AND MUSHROOM QUINOA RISOTTO
From heartfultable.com
LEEK, MUSHROOM AND THYME RISOTTO RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
MUSHROOM, LEEK, BARLEY, AND QUINOA RISOTTO - ROBERT IRVINE
From chefirvine.com
MUSHROOM QUINOA RISOTTO (QUINOTTO) - NOT ENOUGH …
From notenoughcinnamon.com
CREAMY MUSHROOM AND LEEK QUINOA RISOTTO
From blinkstorecipes.runboard.com
RECIPES - WEIGHT WATCHERS
From weightwatchers.com
10 BEST HEALTHY QUINOA RISOTTO RECIPES - YUMMLY
From yummly.com
SLOW COOKER CHICKEN, MUSHROOM AND SPINACH QUINOA RISOTTO
From aicr.org
VEGAN ONE-POT MUSHROOM LEEK RISOTTO - HEALTHYGIRL …
From healthygirlkitchen.com
MUSHROOM LEEK RISOTTO (VEGAN + GF) – VEGAN & VEGETARIAN ...
From veganvegetarian.recipes
LEEK AND QUINOA RISOTTO
From webetutorial.com
CREAMY MUSHROOM AND LEEK QUINOA RISOTTO
From yumgoggle.com
VEGAN RISOTTO WITH MUSHROOM AND LEEK RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM & LEEK RISOTTO - TASTY MEDITERRANEO
From tastymediterraneo.com
DRY WHITE WINE
From pinterest.com
LEEK AND MUSHROOM RISOTTO RECIPE
From recipeshappy.com
MUSHROOM AND LEEK QUINOA RISOTTO | RECIPE | RISOTTO ...
From pinterest.com
LEEK AND MUSHROOM RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
ITALIAN RECIPES - GOODTOKNOW
From goodto.com
CREAMY MUSHROOM AND LEEK QUINOA RISOTTO {MASCARPONE + THYME}
From mealplannerpro.com
MUSHROOM AND LEEK RISOTTO
From madeleineshaw.com
You'll also love