Hearty and delicious this recipe is great for dishing up at dinner parties as a crowd pleaser. To mix it up you can add roast chicken chunks or bacon pieces, although we have kept it simple and vegan-friendly here.
Brown Onion, chopped 1
Sunflower Oil 1tbsp
Baby Button Mushrooms, halved 150g
Chestnut Mushrooms, sliced 75g
Garlic glove, chopped 2
Arborio Risotto Rice 200g
Vegetable stock cube 2
Sliced Leek 1
Grated Parmesan 50g
1. Fry Onion, mushrooms, and garlic in sunflower oil in a large stockpot. As this browns, prepare your stock according to the packet instructions. You will need at least a litre of stock, but be prepared to make more later in the recipe.
2. Once everything has browned add the rice and stir for about 30 seconds, to allow the rice to absorb the oils. Add 100mls of stock and continue to stir.
3. Add stock gradually and stirring constantly. once you have used all of your stock, taste the rice to decide if you need more stock. If you do, prepare more and repeat this step. If not, move on to step 4.
4. Before serving stir in the chopped leeks, spinach and parmesan.
Serve immediately with salad or garlic bread as desired, or box up and use as a packed lunch.