Stovetop Mushroom & Leek Risotto
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Stovetop Mushroom & Leek Risotto

Stovetop Mushroom & Leek Risotto

with Green Beans and Walnuts

This delicious Stovetop Mushroom & Leek Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
WeightWatchers
Veggie
Allergens:
Nuts
Celery
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Leek

1

Garlic Clove

½

Lemon

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

80

Green Beans

15

Mushroom Broth Paste

10

Vegetable Stock Paste

(Contains Celery)

120

Sliced Mushrooms

175

Risotto Rice

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

750

Water for the Stock

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Nutritional information

Energy (kcal)516 kcal
Energy (kJ)2160 kJ
Fat13.3 g
of which saturates4.6 g
Carbohydrate78.5 g
of which sugars5.6 g
Protein19.2 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Grill Pan
Ladle

Instructions

Get Prepped
1

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). Zest and halve the lemon.
Roughly chop the walnuts and set aside.
Trim and chop the green beans into thirds.

Make the Stock
2

Pour the water for the stock (see ingredients for amount) into a medium saucepan on high heat.
Add the mushroom broth paste and vegetable stock paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the mushrooms and leek and stir-fry until softened, 5-6 mins.

Build the Flavour
3

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.

Risotto Time
4

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.

Add the Green Beans
5

When the risotto has 5 mins of cooking time left, stir in the green beans and cook for the remaining time until just tender. Add a splash of water if you feel it needs it.

Finish and Serve
6

Once cooked, remove the risotto from the heat. Stir in some butter (if you have any), a squeeze of lemon juice, the walnuts and three quarters of the hard Italian style cheese. Season to taste with salt and pepper.
Serve your risotto in deep bowls sprinkled with the lemon zest and the remaining hard Italian style cheese. Enjoy!