Stovetop Mushroom and Leek Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Stovetop Mushroom and Leek Risotto

Stovetop Mushroom and Leek Risotto

with Mangetout and Walnuts

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

Tags:
Calorie Smart
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

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

15

Wild Mushroom Paste

10

Vegetable Stock Paste

(Contains Celery)

120

Sliced Mushrooms

175

Risotto Rice

80

Mangetout

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

750

Water for the Stock

20

Butter

sideBannerName

Nutritional information

Energy (kcal)593 kcal
Energy (kJ)2481 kJ
Fat21.7 g
of which saturates9.7 g
Carbohydrate79.7 g
of which sugars6.4 g
Protein18.6 g
Salt2.59 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Small sauce pan
Large Saucepan
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). 

Roughly chop the walnuts and set aside.

Fry the Veg
2

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.

Bring on the Rice
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 Mangetout
5

When the risotto has 3-4 mins of cooking time left, stir through the mangetout 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 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!