Stovetop Mushroom and Leek Risotto
with Mangetout and Walnuts
When we cooked this recipe up in the kitchen, it was gobbled up within seconds. When people asked what was in it, they couldn't believe it was made with such simple ingredients. Sometimes simple is best!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Leek
1 unit(s)
Garlic Clove
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
15 grams
Wild Mushroom Paste
10 grams
Vegetable Stock Paste
120 grams
Sliced Mushrooms
175 grams
Risotto Rice
80 grams
Mangetout
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
750 milliliter(s)
Water for the Stock
Nutritional information
Instructions
Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice.
Peel and grate the garlic (or use a garlic press).
Roughly chop the walnuts and set aside.
Pour the water for the stock (see pantry for amount) into a small saucepan on high heat.
Add the wild mushroom paste and vegetable stock paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the mushrooms and leek and stir-fry until softened, 5-6 mins.
Stir the garlic into veg pan and cook, stirring frequently, for 1 min more.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir a ladle of your stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.
The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
When the risotto has 3-4 mins of cooking time left, stir the mangetout and cook for the remaining time until just tender.
Add a splash of water if you feel it needs it.
Once cooked, remove the risotto from the heat.
Stir in the butter (see pantry for amount) and hard Italian style cheese. Season to taste with salt and pepper.
Serve your risotto in bowls and sprinkle over the walnuts to finish.
Enjoy!
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