Broadbean, Leek and Mushroom Rissotto
An Italian rice dish, this is perfect for a cold winters night
Ingredients
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)
Info
Yield
4 Servings
Preparation time
30 minutes
Cooking time
30 minutes
Total time
1 hour
Source
Irene
Instructions
- Heat oil in a large saucepan and saute the leeks for a minute
- Add the garlic and mushrooms and do the same again for another minute
- Stir in the rice and pour in the boiling water
- Add the bay leaves, stock cubes and simmer for 10 minutes
- Stir in the broad beans
- Keep everything simmering for another 10 minutes
- 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
- Add the pepper, soy cheese, lemon juice and margarine and stir in well
- Place a tight-fitting lid on the pot and turn off the heat and let it sit for another 10 minutes