Creamy Mushroom and Leek Risotto Recipe
Mushroom and leek risotto is an easy, cosy, and comforting dish that's ready in 30 mins. It's also vegan and gluten free!
Ingredients
For the Risotto Broth
- 5 g porcini mushrooms
- 500 ml water to soak the porcini mushrooms
- 1 vegetable stock cube
- 500 ml water to dissolve the vegetable stock cube
For the Risotto
- 3 tablespoons olive oil
- 50 g leek finely diced
- 10 g celery stick finely chopped
- 3 cloves garlic finely diced
- 150 g chestnut or wild mushrooms finely diced
- 250 g risotto rice
- ½ teaspoon salt or to taste
- black pepper freshly ground, to taste
- 1 pinch vegan parmesan optional
- 1 tablespoon vegan butter optional
For the Garnish
- 1 tablespoon olive oil
- 100 g mushrooms torn into large pieces
- 1 handful watercress or arugula
Instructions
Make the Risotto Broth
- Boil 500 ml water. Add 5 g porcini mushrooms and leave to soak. At the same time, boil another 500 ml water and add 1 vegetable stock cube. Let it dissolve.
Cook the Risotto
- To a deep-sided frying pan, add 3 tablespoons olive oil, and cook over low-medium heat. Next, add 50 g leek, 10 g celery stick, and 3 cloves garlic (all chopped). Sauté gently until softened and aromatic, then add 150 g chestnut or wild mushrooms (chopped). Cook, stirring regularly, for three minutes — or until the mushrooms have shrunk in size and released their juices.
- Add 250 g risotto rice to the same pan as the mushrooms. Cook the rice for around two minutes, stirring constantly, until it lightly toasts.
- Back to the stock. Squeeze out the now hydrated porcini mushrooms and give them a quick chop, then add to the pan. The water we used to soak them has now become ultra-flavoursome broth. Mix it with the vegetable broth.
- Add a ladle (around 50ml) of the stock to your pan. Stir until the water evaporates, then repeat the process. Cook the risotto until all the stock has been absorbed.
- Season the risotto with ½ teaspoon salt and black pepper (freshly ground, to taste).
- Add 1 pinch vegan parmesan and 1 tablespoon vegan butter. Stir aggressively for one minute. This will make everything creamy.
Make the Topping
- In a small cast iron pan over medium-high heat, add 1 tablespoon olive oil. Next, add 100 g mushrooms (torn), and sear them until they caramelise. heat olive oil in a small cast iron pan over medium heat. Add the torn mushrooms and sear until caramelised.
- Serve the risotto piping hot, topped with the seared mushrooms and 1 handful watercress or arugula .
Nutrition
Calories: 806kcalCarbohydrates: 111gProtein: 13gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.03gCholesterol: 0.3mgSodium: 1028mgPotassium: 709mgFiber: 5gSugar: 4gVitamin A: 731IUVitamin C: 6mgCalcium: 66mgIron: 7mg
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