Leek, Mushroom and Lemon Risotto
Over a year ago
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Ingredients
- 250g arborio risotto rice
- 750ml - 1litre good vegetable stock
- 2/3 cups White wine/vermouth
- 1 lemon juice and rind
- 1 Onion. Peeled and Sliced
- 2 garlic cloves. crushed
- 250g Leeks. sliced
- 250g Brown Chestnut Mushrooms
- handful Parsley chopped
- 1-2 tbsp low fat creme fraiche
- parmesan cheese. grated
- Knob of butter
- olive oil
Accompaniment
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Description
This is the perfect springtime recipe and is very versatile. Serve it with salad, white fish or chicken. It's popular with the whole family, even my 13 month old son loves it.
Method
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1
Over a medium heat, melt the butter in a pan and add the mushrooms and leeks. Cook until leeks have softened and have begun to brown and then tip the mixture onto a dish.
Using the same pan, add a little dash of olive oil, once heated add garlic and onions and fry until softened.
Add the rice and coat in the garlic and onions. Then add the wine/vermouth. Keep stirring until all the liquid has been absorbed.
Add enough stock to just cover the rice and stir until all liquid has been absorbed. Repeat this process until the rice is soft to the bite.
Then add the lemon juice, rind and cook for a further minute.
Take pan off the heat.
Mix in the creme fraiche and a little parmesan cheese.
Then mix in the leek and mushrooms.
To serve, sprinkle the parsley and a little more of the parmesan on top.
Chef's Tips
I find that it's all about the stirring with this dish. The more you stir, the creamier and smoother the consistency.
You just need to watch the seasoning. I find that if you buy decent veggie stocks then they already have salt added but go ahead and season to your taste.
If you cut out the parmesan, creme fraiche and replace the butter with olive oil then this dish is vegan too.
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