Cool Food Cook Book by Glynis Parratt - HTML preview

Leek and Mushroom Risotto

Oil

1 Leek, cut into thin slices

1 garlic clove

300g Risotto Rice

850ml Hot Vegetable Stock

250g Chestnut Mushrooms

50g Fresh Parmesan, grated

Heat oil in a big pan and soften the garlic. Add the mushrooms and leeks, saute for about 5 minutes, or until tender. Reduce heat, add rice and give a good stir. Add about 1/2 vegetable stock and simmer, adjusting heat as necessary. Stir often to make sure rice doesn’t stick to the bottom and sides of the pan. Once the rice has absorbed previous liquid, gradually add more stock. Add stock until the rice is tender, stirring often. You can make an addition of a glass of white wine to the rice. Add half of the parmesan cheese and give a good stir. Sprinkle the remaining parmesan cheese, just before serving