This recipe was fashioned out of some produce I already had in my fridge from a previous recipe (Fabulous Fennel and Rainbow Veg) which I adapted to what my pallet craved that evening...
Serves 2 as a main course or 4 as starter or side dish
Cooks in just 30-35 minutes
- 1 to 2 tablespoons Olive Oil
- 1 carefully rinsed Leek, thinly sliced
- 250g Arborio rice
- 1 Kallo Organic Vegetable Stock cube (also comes in low salt variety), made up to 400ml in liquid
- 125g White or Chestnut mushrooms, sliced
- Fresh Tarragon, chopped
- 1 teaspoon Sea Salt (less if using salted stock)
- Your choice of garnish (optional)
- Heat the oil in a pan on high heat and sauté the leeks for 1 to 2 minutes, stirring frequently. Add the rice and stir thoroughly, to ensure the rice is coated with the oil.
- Stir in the mushrooms, tarragon and salt. Reduce the heat to medium and begin adding the stock, 1 ladle at a time. Stir constantly. Just as the rice absorbs each batch of liquid and you should make a well in the pan using your spoon along the bottom of the pot, and add additional stock. Continue repeating this process until the rice is almost cooked, about 25 to 30 minutes.
- The risotto will continue to absorb liquid. If necessary, stir in a bit more stock and add additional salt (if needed). Cook over medium heat, stirring constantly, until the rice achieves a tender but chewy consistency.
- Serve immediately in small bowls or on a plate with your choice of garnish. In this case, mine would be a wedge of fresh lemon to add some zing to the plate!
This recipe is simple and easy, yet tasty enough for a special occasion and can adapted to suit your own tastes. You could add some peas and even omit the tarragon, opting for mint instead - it’s up to you!