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Leek and mushroom risotto

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Leek and mushroom risotto vegetarian recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

 

Creamy risotto combined with tasty vegetables makes for great comfort food

Ingredients

  • 50g (2oz) butter
  • 15ml (1tbsp) olive oil
  • 2 large leeks, trimmed and sliced
  • 1 garlic clove, crushed
  • 225g (8oz) risotto rice
  • 900ml (1Ĺ pt) hot vegetable stock
  • 175g (6oz) button mushrooms, wiped
  • 25g (1oz) grated Parmesan cheese
  • 15ml (1tbsp) fresh chopped parsley

That's goodtoknow

cartoon image of chef

For an extra creamy risotto, melt 150g (5oz) of soft Dolcelatte cheese into the rice shortly before serving.

Method

  1. Heat half the butter and the oil in a large, deep frying pan. Add the leeks and garlic and fry gently for 10 mins until softened but not brown. Stir in the rice and cook for 1 min.
  2. Gradually add the stock to the rice, making sure it's absorbed before adding more, stirring all the time. Continue until all the stock has been added and the rice is tender (approx 20 mins).
  3. Heat the rest of the butter in a frying pan and fry the mushrooms over a high heat for 2-3 mins until golden brown. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper.
  4. Serve risotto in warmed bowls topped with the mushrooms, parsley and rest of the Parmesan.

Average rating

  • 4
(44 ratings)

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Your comments

Sandra Millard

Parmesan is NOT vegetarian, but any other strong cheese is a good alternative or can be missed out completely.

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