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Mushroom and Leek Risotto (Vegan + GF)
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Ingredients
0 of 10 gathered
Step by step
Method
5 steps
- 1
Wash the leeks well and slice. Wipe the mushrooms and slice.
- 2
Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
- 3
Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes, stirring so nothing sticks.
- 4
Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
- 5
Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky. Taste for salt and serve when it looks done.