Creamy Roast Garlic and Leek Risotto

By Teresa on 15 June 2007 | Viewed 4070 times

Ingredients

2 Leeks, leaves trimmed, sliced in half lengthways
1 Head of Garlic, cloves separated, unpeeled
Canola oil spray
1T Oil
1 Leek, extra, finely sliced
3 Cloves Garlic, extra, crushed
¾C Brown Lentils
2C Water
2C Arborio Rice
5 ½C Boiling Water (or added vegetable stock)
½C Ricotta cheese
2C Green Beans, halved, steamed
1t Ground Sea Salt
1 bunch Chopped Fresh Chives plus extra to garnish
1½ C Cubed Pumpkin, roasted (optional)
Grated Parmesan Cheese to serve (optional)

Method

Preheat oven to 180°. Place 4 leek halves, Pumpkin and 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. While leeks and garlic are roasting, heat oil in saucepan. Add extra sliced leek and extra crushed garlic and sauté until soft. Add lentils and 2 cups water. Bring mixture to the boil and simmer for 15 minutes. Stir through rice. Gradually add boiling water or stock, ½ cup at a time, stirring until liquid has been absorbed, before adding the next ½ cup. 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, pumpkin, ricotta, beans, salt and chives. Serve garnished with extra chopped chives and grated parmesan cheese (optional).

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