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Mushroom and Leek Risotto

Added on Sun Oct 5 2008

Views 156

" 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. "

The Basics

• Dish: Main Course
• cuisine: Italian
• Serves: 2
• Prep Time: 0hrs 35 mins
• Cooking Time: 0hrs 40 mins

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

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 = i generally dont finish all the cheese but it depends what you prefer.

*This can be nice served with side salad and crusty bread - also white wine goes well. Bear in mind however that it is fairly filling!*

Surprisingly its also nice cold...