Leek, lemon and mushroom risotto
Recipe by Kate Johnson
30mls/2tbsp olive oil, 3 garlic cloves, crushed, 225g/8oz leeks trimmed and sliced, 225g/8oz mushrooms, sliced, 75g/3oz butter, 1 large onion roughly chopped, 350g/12oz arborio rice, 1.2 litres/2pts simmering vegetable stock, grated rind of 1 lemon and 45mls lemon juice. 50g/2oz grated parmesan cheese, mixed chopped fresh chives and flat leaf parsley. Seasoning to taste.
Prep. Time → 10 min
Cook Time → 30 min
1. Heat the olive oil in a large pan and cook the garlic for 1 minute. Add the leeks and mushrooms and season to taste. Cook over a low heat for about 10 minutes, or until the leeks have softened and browned. Spoon the mixture ino a bowl and set aside.
2. Melt 25g/1oz of the butter in the pan and cook the onion, stirring occasionally for 5 minutes, until it has softened and is golden. Stir in the rice until coated, then add a ladleful of the hot stock. Cook gently, stirring frequently until all the liquid has been absorbed.
3. Continue to add the remaining stock a llittle at a time, and stirring constantly. after about 25-30 minutes, the rice will have absorbed all the stock and the rosotto will be moist and creamy.
4. Add the leeks and mushrooms, with the remaining butter. Stir in the lemon rind and juice then the grated parmesan and the herbs. Adjust the seasoning, spoon into a bowl and serve.
5. This takes a little time due to the dedicated stirring but honestly, it's YUMMY. The leeks and lemon go together beautifuly in this and it tastes bright and flavourful.
main courses November 10, 2011 19:06
Author 500 Greatest-Ever Vegetarian Recipes. Editor Valerie Ferguson
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