Mushroom risotto

Ingredients: (serves 2)

  • Half a leek, chopped
  • 2 shallots or 1 white onion, chopped
  • 350g risotto rice
  • 150ml white wine
  • 300ml chicken stock (or vegetable)
  • Handful of chestnut mushrooms, sliced
  • 3 pieces of bacon or pancetta, chopped (optional if making this vegetarian/ vegan)
  • Large handful of grated parmesan
  • A few tsp butter (use vegan butter, if vegan)
  • Large handful of parsley
  1. Cook the leek and onion in some olive oil, in a pan on low heat. Cook for 5-10 minutes until soft.IMG_1587IMG_1588
  2. Add the risotto rice and stir.IMG_1590
  3. Add the wine and cook on high heat for a few minutes to cook off the alcohol. Ensure that you keep stirring or the rice will stick to the pan. IMG_1591
  4. To get the correct consistency of risotto, you need to gradually add the stock, bit by bit. Keep the pan on a medium heat and add a ladle of stock at a time. Keep doing this until the rice is cooked. Allow each ladle of stock to be absorbed by the rice before adding another. If you want to speed up the process, add a few ladles of the stock and put a lid on the pan for a few minutes.
  5. Whilst the risotto is cooking, in a separate pan, fry the bacon and mushrooms in some olive oil on a high heat, until cooked. Season.IMG_1595
  6. Once the risotto is cooked, add a few tsp of butter, the parmesan and parsley into it (save some of the parsley to garnish). Season.IMG_1609
  7. To serve, spread the risotto out in a circle on the plate. Add the mushroom and bacon topping. Garnish with extra parsley, roasted vine tomatoes and balsamic glaze (optional). Drink with a glass of cold white wine.

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