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.
The quantities provided above are averages only.
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.
Ingredients
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
Nutritional information
Utensils
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 through 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!
