Creamy Cheesy Leek and Mushroom Risotto
Ingredients
- 1 onion, diced
- 2 cloves of garlic, sliced thinly
- Olive or avocado oil
- 180g or 1 cup risotto rice
- 2 tsp vegetable stock powder
- A kettle of boiling water
- 1 leek, sliced finely
- 300g or 1 punnet of mushrooms (portobellini or chestnut recommended)
- 1 tbsp nutritional yeast (optional)
Preparation
Cook the garlic and onion on a medium heat in a heavy wide pan or a large frying pan in a splash of oil for around 4/5 minutes until translucent.
Add the risotto rice and coat in the oil and toast for a minute in the pan.
Add the stock powder and a cup of hot water from the kettle.
Let the water simmer for 5 minutes until the liquid absorbs. Add more water a cup at a time and keep stirring; when absorbed, add another cup. Continue for 15/20 minutes until rice is soft but slightly al dente.
If multitasking, while rice cooks, add leeks, mushrooms, and a little oil to another pan and cook for 5 minutes until leeks are soft and mushrooms browned. If not, do this after rice is done and keep rice warm with a lid.
Add the cooked leeks, mushrooms, and nutritional yeast to the risotto rice and stir.
Season with salt and pepper to taste; note that stock may be salty, so adjust accordingly.
Serve with vegan Parmesan or chopped walnuts sprinkled on top for extra flavor.
