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The Art of Flavour Sunday e-magazine


Mushroom Risotto with Leeks, Green Peas and Parmesan

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  • 11/2 x Cups arborio rice - see note

  • 1 x Small medium onion - finely diced

  • 3 x Garlic cloves - finely chopped

  • 1 x Small leek - thinly sliced

  • 1 x Cup green peas

  • 4 x Cups button mushrooms. Sliced in half

  • 6 x Cups vegetable or chicken stock - See note

  • 50g x Parmesan cheese - See note

  • Olive oil

  • 40g x Butter

  • 1 x Teaspoon dried thyme

  • 1/2 x Teaspoon black pepper

  • 1/2 x Teaspoon salt


First, heat your stock to hot but without boiling.

Then In a heavy based pan add a little olive oil then when hot add the onion, garlic, salt, pepper, thyme and leeks and cook down until soft. Then add the butter and mushrooms and stir well to cover then add the rice and stir well.

Next add the first cup of the hot stock and stir well into the rice. Stir and continue to slowly add stock, a ladle at a time for 15 minutes then add the peas and add further hot stock until the rice is fully cooked.

Now remove from heat, taste and adjust with a little more seasoning if needed. To finish sprinkle with the parmesan cheese and serve.

Important: For the parmesan cheese always best to buy in a single piece and finely grate.

Comments: Arborio rice is an essential for this dish