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Leek & Mushroom Risotto

Leek & Mushroom Risotto

A wonderful and healthy weekday meal that won’t create too many dishes. Also, it has the added advantage of being potential lunch the next day. We need that, don’t we?
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Prep Time 10 mins
Total Time 27 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 whole medium size leek roughly chopped
  • 3 Medium sized field or Portobello mushrooms roughly sliced
  • 1 brown onion finely Chopped
  • 2 cloves of garlic minced or finely chopped
  • 1 tsp Dried Italian spice blend or fresh herbs like parsley, thyme, oregano and basil (which ever you have)
  • 1 tsp Chilli flakes to taste
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cup Arborio Rice
  • 3 cup vegetable stock in warm water if using cubes
  • 2-3 cups water as needed
  • 1/2 cup white wine to deglaze
  • 1/2 cup frozen or fresh baby peas For that pop
  • 1/2 cup sharp cheddar cheese grated
  • 1/4 cup parmesan cheese for garnish
  • 1 Spring onion roughly chopped, for garnish
  • Some chopped parsley for garnish
  • Salt and black paper to taste

Instructions
 

  • 1. In a large, thick bottom pan or skillet heat the butter along with the olive oil. The edition of oil will prevent the butter from burning.
    2. Once the oil is heated, add onion and garlic along with a sprinkle of the dried Italian spice mix. This will make your risotto a lot more aromatic than just adding the spices later on. A small Indian tip for an amazing Italian dish.
    3. Once fragrant, add the leek and mushrooms to the mix.
    4. Once everything is slightly wilted, add the rinsed Arborio rice. Stir it all together.
    5. De-glaze! Use that wine.
    6. Once the wine is absorbed, slowly add the vegetable stock. Splashing and stirring it in until it evaporates and then adding a bit more. Use the elbow grease. Do not let anything stick.
    7. Once you have used up all the stock, switch to water. Keep adding and stirring until the rice cooks to your desired consistency. I like mine with a slight bite instead of being entirely mushy. Italians would advise you to keep it al – Dante. But your kitchen is your kitchen.
    8. Add the salt and paper and chili flakes, if using. Also more Italian spices or fresh herbs if you so desire. Stir in the cheddar cheese and the frozen or fresh peas too to warm through. Give the rice a final good stir. Turn off the heat.
    9. Plate up! Don’t wait. Top with the grated Parmesan (or a vegetarian alternative), spring onion and parsley.
    10. Hope you enjoy it :) 

Notes

Have a different version? I would be happy to hear of your take on risotto!
Keyword cheese, creamy, dreamy, food, healthy, italian, leek, mushroom, onion, risotto, rustic, summer, winter