This mushroom and leek risotto is do delicious and easy to make! I love that risotto is an all in one pan dish so not too much washing upš¤
Leek & Mushroom Risotto
Ingredients Serves 3-4 people
1 tbsp olive oil 3 leeks finely chopped 2 cloves garlic 300gĀ arborio rice 1 – 1.5 L vegetable stock 150g chestnuts mushrooms 150 button mushrooms 30gĀ parmesan, grated, reserve some to top Juice 1/2 lemon Chopped chives and parsley Salt and pepper to season
To top Fresh chopped parsley Fresh chopped chives
Method
1. Heat a bit of olive oil in a pan and add leeks and cook for a couple minutes until soft 2. Then add in the garlic then cook for a couple more minutes.
3. Then add in mushroom and cook for around 5 minutes until they start to soften.
4. Then add in the arborio rice and stir to coat in the leeks and oil. 5. Add the stock around 1/4 cup at a time stirring over a low heat for 25-30 minutes until the rice nearly cooked. 6. Then 5 minutes before the end of cooking add in lemon juice and some chopped chives and parsley. 8. Serve topped with fresh chopped parsley, toasted pine nuts and parmesan
1 Comment
This mushroom and leek risotto is do delicious and easy to make! I love that risotto is an all in one pan dish so not too much washing upš¤
Leek & Mushroom Risotto
Ingredients
Serves 3-4 people
1 tbsp olive oil
3 leeks finely chopped
2 cloves garlic
300gĀ arborio rice
1 – 1.5 L vegetable stock
150g chestnuts mushrooms
150 button mushrooms
30gĀ parmesan, grated, reserve some to top
Juice 1/2 lemon
Chopped chives and parsley
Salt and pepper to season
To top
Fresh chopped parsley
Fresh chopped chives
Method
1. Heat a bit of olive oil in a pan and add leeks and cook for a couple minutes until soft
2. Then add in the garlic then cook for a couple more minutes.
3. Then add in mushroom and cook for around 5 minutes until they start to soften.
4. Then add in the arborio rice and stir to coat in the leeks and oil.
5. Add the stock around 1/4 cup at a time stirring over a low heat for 25-30 minutes until the rice nearly cooked.
6. Then 5 minutes before the end of cooking add in lemon juice and some chopped chives and parsley.
8. Serve topped with fresh chopped parsley, toasted pine nuts and parmesan