Broadbean, Leek and Mushroom Rissotto

Broadbean, Leek and Mushroom Rissotto

An Italian rice dish, this is perfect for a cold winters night


1 Leek (Large, well washed and cut chunky)
200 grams Mushrooms (Quartered (about 2 cups))
2 cloves Garlic
1 1⁄2 tablespoons Olive oil
2 cups Arborrio rice (Or other short grain rice)
5 cups Boiling water
3 Bay leaves
2 Stock cubes (Vegetable flavour)
1⁄2 cup Water
1 Lemon (Extract juice)
60 grams Soy cheese (Grated)
1 tablespoon Margarine (Dairy free)
1 teaspoon Black Pepper (Freshly ground to taste)


4 Servings
Preparation time
30 minutes
Cooking time
30 minutes
Total time
1 hour



  1. Heat oil in a large saucepan and saute the leeks for a minute
  2. Add the garlic and mushrooms and do the same again for another minute
  3. Stir in the rice and pour in the boiling water
  4. Add the bay leaves, stock cubes and simmer for 10 minutes
  5. Stir in the broad beans
  6. Keep everything simmering for another 10 minutes
  7. Stir in the extra 1/2 cup of water and keep stirring the risotto constantly for the next ten minutes as it thickens to prevent sticking
  8. Add the pepper, soy cheese, lemon juice and margarine and stir in well
  9. Place a tight-fitting lid on the pot and turn off the heat and let it sit for another 10 minutes