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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Same old slippers, Same old rice, Same old glimpse of paradise." -William James Lampton, Poet

The refrigerator light goes on...

Risotto dishes are so quick and simple but there’s endless variations. I have been cooking this one for years when I am just not ready to make something new or am in a rush. I was reminded by Morgan (my wife) that I should make it available so here it is. Quick, easy, elegant but so warm and comforting.

It is great with pine nuts instead of the pumpkin seeds and a bit of white pepper makes it super aromatic.


 

Leek Risotto with Toasted Pumpkin Seeds

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied and leftovers are fair.

Leek Risotto with Toasted Pumpkin Seeds recipe from Dr. Gourmet

Ingredients

  • 1 tsp. olive oil
  • 2 cloves garlic (sliced)
  • 1/4 Cup pumpkin seeds
  • 1 large leek (thinly sliced crosswise)
  • 1/2 cup arborio rice
  • 3 1/2 Cups water
  • 1/2 Cup white wine
  • 1/8 tsp. dried tarragon
  • 2 ounces semi soft goat cheese
  • 1/4 tsp. salt
  • to taste fresh ground black pepper
  • 1 ounce Parmigiano-Reggiano (grated)

Place the olive oil in a large skillet over medium heat.

Add the sliced garlic and pumpkin seeds and cook, stirring frequently, until the garlic begins to soften.

Reduce the heat if the garlic is cooking too fast. If it turns brown, the garlic will be bitter.

Add the sliced leeks and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.

Add the water, white wine, and tarragon, and reduce the heat to medium-low so that the dish is simmering.

Cook for about 15 minutes until the rice is just tender.

Stir frequently and add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.

Add the goat cheese, salt, and pepper.

Stir gently so that the goat cheese melts.

Add the parmesan and stir gently.

Serve.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 500 Calories from Fat 180
% Daily Value
Total Fat 20g 26%
    Saturated Fat 9g 43%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 35mg 11%
Sodium 530mg 23%
Total Carbohydrates 52g 19%
    Dietary Fiber 3g 12%
    Sugars 4g
Protein 19g
Vitamin A 4% Vitamin C 7%
Calcium 4% Iron 25%
Vitamin K 20mcg Potassium 300mg