Leek and Broccoli Quinoa Risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 385 kcal
Ingredients
- 1 tbsp ghee
- 4 spring onions chopped
- 1 leeks chopped
- 100 g mushrooms chopped
- 2 cloves garlic
- 1 tsp oregano
- 125 g quinoa thoroughly rinsed
- 250 ml water/vegetable stock
- 2 tbps tomato purée
- 6 florets broccoli chopped into bitesize pieces
- 2 large handfuls spinach
- pinch salt and pepper to taste
- 4-5 basil leaves
Instructions
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Chop the spring onions, leeks, mushrooms and garlic
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Heat the ghee and once melted, add the spring onions and leeks and cook for around 5 minutes until soft
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Add the mushrooms, garlic, oregano and rinsed quinoa and cook for a further couple of minutes
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Add the tomato puree, stir in and then add the stock or water
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Cook for 15 minutes with the lid on the pan. Chop the broccoli and then add to the mix after the 15 minutes and cook for a further 4-5 minutes, add 50ml extra water if the quinoa looks a little dry.
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Meanwhile steam the spinach in a separate pan for 2-3 mins
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Once the broccoli is tendered and the spinach has just wilted compile in a bowl and season with salt, pepper and top with basil leaves