If you like risotto but the idea of standing by a pot and ladling in hot stock every few minutes prevents you from making it, try our simple one-pot mushroom and leek version that requires limited stirring.
Leeks are a handy vegetable to keep in the fridge. They last a couple of weeks and taste amazing simply roasted alongside other vegetables or thrown in a frittata.
We’ve made this risotto with canaroli rice, which you can buy from Harris Farm and sometimes Woolworths, but you could use arborio rice.
The following recipe serves six people.
- 10g dried porcini mushrooms
- 2 tbs olive oil
- 1 tbs butter
- 1 leek, thinly sliced
- 3 cloves garlic, crushed
- 2 cups risotto rice (carnaroli or arborio)
- 500g Swiss Brown mushrooms
- 1L hot vegetable stock (plus 250ml extra)
- 3/4 cup white wine
- 50g grated parmesan, plus extra to serve
Soak the porcini mushrooms in 1/3 cup (80ml) of warm water. Heat the olive oil and butter in a large saucepan over medium heat. Add the leek and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute. Add the rice and toss to coat in the mixture for 1 minute. Add the wine and cook for 2 minutes or until absorbed. Add the porcini mushrooms with their liquid, Swiss Brown mushrooms, and stock until the liquid is absorbed and rice is al dente (around 15 minutes), giving the occasional stir to prevent it from sticking. Serve with grated parmesan and salad on the side.
Check out more Fad Free Kitchen one-pot dishes.