Servings and other info
Servings: 4
Equipment
- Knife
- Chopping board
- Large frying pan
- Tablespoon
- Wooden spoon
- Measuring jug
Ingredients
- 200 grams arborio rice
- 1 leek
- 2 garlic cloves
- 200 grams mushrooms
- 1 stock cube
- 1 litre boiling water
- 1 tbsp cooking oil
Instructions
- Boil the kettle and place the stock cube in the measuring jug
- Clean the leek and mushrooms
- Add the water to the measuring jug when boiled. Mix the water and stock cube together using the tablespoon. Set aside.
- Slice the leek lengthways then finely across. Put to one side
- Roughly chop the mushrooms. Put to one side
- Place the garlic cloves on the chopping board and press down with palm of hand. Then finely slice
- Place the frying pan on a low heat and add oil
- When hot, add the leek and garlic to the pan. Use the wooden spoon to mix
- Once the leeks are soft, add the mushrooms. Keep mixing until water has come out
- Put the rice in the frying pan and keep mixing with the wooden spoon for a couple of minutes
- Add small amounts of the stock liquid and mix together. When the water has been absorbed, add a little more.
- Repeat this process until all the water has been used (roughly 30-45 mins)
- Taste the rice. If it's still hard, add small amounts of water until rice is firm but no mushy
- Once cooked, turn off the heat and let slightly cool. Season to taste and serve
Top tips
- Add a section of woody herbs like rosemary, sage and thyme to the mixture and remove when cooked for added flavours
- Add a teaspoon of butter at the end for a creamier risotto
- Add 1 tsp of mixed herbs at the end if fresh herbs are not available
- Use different vegetables like onion instead of leek or roasted squash instead of mushrooms
Allergy info
- Celery (stock cube)
