Mushroom and Leek Risotto
Serves: 4
Ingredients
To make Mushroom and Leek Risotto, you'll need:
- 30g butter
- 1 tbsp. olive oil
- 1 leek, sliced finely
- 3 garlic cloves, minced
- 300g brown rice
- 800ml boiling water
- 1 vegetable stock cube
- 300g chestnut mushrooms, chopped
- 50g vegetarian hard cheese
Method
- Place the rice in a saucepan and cover it with boiling water.
- At this point, crumble a vegetable stock cube in to the saucepan and give the rice a thorough stir.
- Turn up the heat and boil the rice until it softens. This should take around 10 minutes.
- Put the olive oil in a frying pan over medium heat and fry the leek with the garlic until it softens.
- Add in the mushrooms to the leek and garlic, then cook for a further 3 minutes.
- Add the cooked rice to the frying pan and continue to cook for another 3 minutes, stirring throughout.
- Mix in about half of the cheese and transfer the risotto to a serving bowl. Let it stand for 5 minutes.
- Scatter with the remaining cheese, serve with a side of green salad, and enjoy.
Nutritional Facts (Per Serving)
Calories 278 | Total Fat 15.1g | Saturated Fat 6.9g | Carbohydrates 21.3g | Fibre 2.3g | Protein 10.7g
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