Leek and Broccoli Quinoa Risotto

Leek and Broccoli Quinoa Risotto

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 385 kcal


  • 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


  1. Chop the spring onions, leeks, mushrooms and garlic
  2. Heat the ghee and once melted, add the spring onions and leeks and cook for around 5 minutes until soft
  3. Add the mushrooms, garlic, oregano and rinsed quinoa and cook for a further couple of minutes
  4. Add the tomato puree, stir in and then add the stock or water
  5. 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.
  6. Meanwhile steam the spinach in a separate pan for 2-3 mins
  7. 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

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