Leek Mushroom and Lemon Risotto
- 225g Trimmed Leeks
- 225g Mushrooms
- 2 tbsp Olive Oil
- 3 Garlic cloves
- 2 tbsp Butter
- 1 large Onion
- 350g Arborio Rice
- 1.2 litres Vegetable Stock
- Grated rind and juice of 1 Lemon
- 50g Parmesan Cheese
Wash the leeks, slice in half lengthways, then roughly chop.
Chop the mushrooms.
Heat the oil and cook the garlic for 1 minute.
Add the leeks and mushrooms for 10 minutes, then set aside.
Cook the onion in butter for about 5 minutes, do not let it brown.
Stir in the rice, and cook for 1 minute
Add a ladleful of stock, and cook gently stirring occasionally till the liquid is absorbed.
Continue adding the stock one ladleful at a time as before. This will take 20 - 25 minutes
At this point, the rice should be thick, creamy and tender.
Just before serving, stir in the leeks, mushrooms grated lemon and the lemon juice, as well as half of the parmesan cheese.
Server with the remainder of parmesan cheese on top, flat leaf parsly garnish and a lemon wedge.
During lock-down, I didn't have mushrooms or lemon, so I experimented a little. Stirred in Feta cheese after the last of the stock. Also added soy sauce for the umami taste to replace the missing mushrooms. Added a few fresh sage leaves too. Nalin loved the final result.