Leek & Mushroom Risotto [recipe]

A recipe by Nicola Galloway

Fresh2U Organic Food Delivery, Nelson, NZ

Serves 4

  • 25g butter
  • 1 tablespoon olive oil
  • 1 leek, thinly sliced
  • 1 garlic clove, crushed
  • 1 cup medium-grain rice
  • 1/2 glass white wine
  • 4 cups vegetable stock
  • 250g mushrooms,chopped
  • grated parmesan
  • Salt & pepper

Heat a large shallow saucepan over a moderate heat.

Add the butter and olive oil.

Once melted add the leek and garlic and sauté for a few minutes until soft.

Meanwhile put the stock in a saucepan and bring to a gentle simmer.

Add the rice to the leeks and stir over the heat until the rice is translucent.

Add the wine stirring quickly until evaporated.

Add a ladle of the hot stock stirring until absorbed.

Continue adding a ladle at a time until the rice is al dente.

If the rice still requires more liquid after the stock is used up add boiling water as needed.

Saute the mushrooms in a little butter and/or olive oil.

Season and fold through the risotto with the parmesan.

Serve with a green salad and grated parmesan.

Find more of Nicola’s recipes and healthy food ideas on www.nicolagalloway.com
Also courtesy of www.fresh2u.co.nz Organic Food Delivery, Nelson.