Simple mushroom and leek risotto

Name: Simple mushroom and leek risotto
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 leeks; 300 g mushrooms; 300 g risotto rice; 1 litre vegetable stock; 3 cloves garlic; 50 g Parmesan cheese; 50 g butter

Chris Jacobs @moustache

Manchester

This is my go to risotto. It only uses a handful of ingredients, so it’s worth getting some really nice fresh vegetables and Parmesan cheese. 🍄 🧀

I find veggie risottos feel much lighter, perfect for warmer evenings.

This is my go to risotto. It only uses a handful of ingredients, so it’s worth getting some really nice fresh vegetables and Parmesan cheese. 🍄 🧀

I find veggie risottos feel much lighter, perfect for warmer evenings.

Chris Jacobs @moustache

Manchester

This is my go to risotto. It only uses a handful of ingredients, so it’s worth getting some really nice fresh vegetables and Parmesan cheese. 🍄 🧀

I find veggie risottos feel much lighter, perfect for warmer evenings.

This is my go to risotto. It only uses a handful of ingredients, so it’s worth getting some really nice fresh vegetables and Parmesan cheese. 🍄 🧀

I find veggie risottos feel much lighter, perfect for warmer evenings.

Saved

Ingredients

45 minutes

4 servings

2leeks
300 gmushrooms
300 grisotto rice
1 litrevegetable stock
3 clovesgarlic
50 gParmesan cheese
50 gbutter

Saved

Steps

45 minutes

1

Finely chop 3 garlic cloves.
2

Wash, trim and slice the leeks.
3

Wash and slice the mushrooms.
4

Make 1 litre of vegetable stock (I use 2 stock cubes). Pour into a sauce pan and keep it on a low heat.
5

Put half (25g) of the butter in a deep frying pan on a medium heat. Partially melt before moving on to the next step.
6

Add garlic and leek. Cook for 3 minutes, until soft and slightly coloured (not browned).
7

Add the mushrooms and cook for 2 or 3 minutes, until they’re soft and coloured as well.
8

Add a tiny bit more butter and add the risotto rice. Cook in just the butter for 1 minute. You will be constantly stirring now until the end of the recipe! 💪
9

Add a ladle full (60ml) of stock to the rice. Stir constantly. When almost all the mixture has been absorbed, repeat with another ladle of stock.
10

Repeat adding stock until the rice is tender and creamy. If you need more stock, just add boiling water (or a bit of white wine).
11

Stir in the Parmesan and the remaining butter. Mix well, then eat immediately 🙂🍚.