Leek and Quinoa Risotto Recipe

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Leek and Quinoa Risotto
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Ingredients:

Directions:

  1. Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
  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. Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
  4. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 474.98 Kcal (1989 kJ)
Calories from fat 240.44 Kcal
% Daily Value*
Total Fat 26.72g 41%
Cholesterol 0.02mg 0%
Sodium 35.53mg 1%
Potassium 733.7mg 16%
Total Carbs 50.48g 17%
Sugars 6.38g 26%
Dietary Fiber 6.7g 27%
Protein 10.5g 21%
Vitamin C 26.4mg 44%
Iron 5mg 28%
Calcium 112.1mg 11%
Amount Per 100 g
Calories 127.28 Kcal (533 kJ)
Calories from fat 64.43 Kcal
% Daily Value*
Total Fat 7.16g 41%
Cholesterol 0mg 0%
Sodium 9.52mg 1%
Potassium 196.61mg 16%
Total Carbs 13.53g 17%
Sugars 1.71g 26%
Dietary Fiber 1.8g 27%
Protein 2.81g 21%
Vitamin C 7.1mg 44%
Iron 1.3mg 28%
Calcium 30mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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