Leek, mushroom and lemon risotto

[lizzie]

Here's another one for you..... Serves 4

Ingredients:

225g/8oz trimmed leeks
225g/8oz brown cap mushrooms
30ml/2tbsp olive oil
3 galic cloves cruches
75g/3oz butter
1 large onion finely chopped
350g/12oz arborio rice
1.2 litres/2 pints hot vegetable stock
grated rind and juice of 1 lemon (or 2 limes)
50g/2oz freshley grated Paremesan cheese
60ml/4tbsp mixed chopped chives and flat leaf parlsey
salt and freshly ground black pepper
lemon wedges and parsley to garnish

Method:

1. Wash the leeks well. Slice in half lengthways and roughly chop. Also roughly chop the mushrooms. Finely chop the garlic.

2. Heat the oil in a large saucepan and cook the garlic for a minute. Add the leeks, mushrooms and plenty of seasoning and cook over a medium heat for about 10 minutes, or until softenend and cooked through. Remove the ingredients from the pan and set aside.

3. Add 25g/1oz of butter to the pan and cook the onion over a medium heat for 5 minutes but do not let it brown.

4. Stir in the rice and cook for a minute. Add a ladle full of stock to the pan and cook gently, stuirring occasionally until all the liquid is absorbed.

5. Stir in more liquid as each ladle full is absorbed - about 20-25 minutes. Keep the stock over a low heat. The risotto will turn thick and creamy and the rice should be tender.

6. Just before serving, stir in the leeks, mushroom, remaining butter, grated lemon rind and the juice, half the Parmesan cheese and the herbs. Adjust the seasoning to taste and sprinkle with extra Paresan and herbs.

7. Dish up and enjoy. Serve with a light salad. This is also fab with a little wild salmon added or maybe some crab.

[PLUMPUDDING]

That's lovely Lizzie, I know what to cook for dinner tonight now thank you.

I should be able to dig the leeks up today - I couldn't get them out of the ground yesterday everything was frozen solid.

[lizzie]

It is rather tasty, plus great for batch cooking and freezing for future meals.

[Colin_M]

Can you bring some to Malvern this year

Risotto is one of the finest dishes I can think of and yours looks superb.


Colin

[lizzie]

I'll certainly do my best, but you may have to eat it cold. I may bring the old camping stove and bottled gas.......... could be a goer