Leek and Mushroom Risotto
Serves
4
Total Time
30mins
Calories
449
Although this is a leek and mushroom risotto, the recipe can be adapted for any flavour combination you like. Risotto is stirring. Slow, comforting stirring. Some people are put off by a recipe where you have t...
- Olive oil3 tablespoons
- Leek2chopped
- Chestnut mushrooms8chopped
- White wine60 ml
- Vegetable stock720 ml
- Sea saltas needed
- Black pepperas needed
- Butter30 g
- Lemon4 wedges
- Parmesan cheeseas neededgrated
- Risotto rice275 g
Ingredients
- 1. Add olive oil, leek and chestnut mushrooms to a clean large saucepan
- 2. Fry until softened - medium heat
- 3. Add risotto rice and stir until coated
- 4. Add white wine to the rice
- 5. Spoon vegetable stock into the rice bit by bit while mixing
- 6. Stir until al dente - approx 25 min
- 7. Add sea salt, black pepper and butter to the rice
- 8. Stir
- 9. Transfer rice to large serving bowl
- 10. Garnish with lemon and parmesan cheese
Method
Make this recipe in the Fresco Recipes App
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