Mushroom and Leek Risotto Recipe at MyDish

Mushroom and Leek Risotto

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Method

  • 1. Put the butter, oil, leek and garlic into a large bowl or Tupperware container without lid. Cover with cling film and cook on High (for my microwave this is 900) for 5 minutes.

  • 2. Stir the rice into the hot leeks, then stir in the stock and season. Cook, uncovered, on High for 10 minutes.

  • 3. Throw in the mushrooms, stir and cook uncovered on High for 6 minutes.

  • 4. Mix in half the parmesan and leave the risotto to stand for 5 minutes.

  • 5. Serve and use the remaining parmesan for sprinkling

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    Ingredients

    • 1 tablespoon Olive oil
    • 25g/1oz Butter - cut into small cubes
    • 1 Garlic clove - crushed
    • 1 Leek - cut into thin slices
    • 250g/9oz Mushrooms - chopped - chestnut button or similar
    • 300g/10oz Risotto rice
    • 50g/20z Fresh grated parmesan
    • 850ml/1.5pnt Hot vegetable stock - I like knor veg cubes

    By Views 2447  Added Sun Oct 5 2008


    I cooked this up for a couple of friends at uni and word has spread - everyone loves it! Quick and easy - a microwave recipe that makes a lovely dish! Prep and cooking combined.

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