I have absolutely no idea why but I have always been slightly scared of making risotto, I think it may stem from the fact that I tend to get very preoccupied with other things and forget to stir. That’s why this time I decided to turn the heat down a bit lower and then it was all smooth sailing from there.
I have mentioned a few times on here and on IG that I have been eating lots of mushrooms recently, I am aware that there are a lot of people who don’t like mushrooms, fear not, this dish works well without the mushrooms, it just means you should add a few more peas and leeks accordingly.
6 cups x vegan stock
2 cups x risotto rice
3 x leeks, washed, peeled and cut into 2cm slices
2 tablespoons x garlic puree
3 cups x chestnut mushrooms, washed and sliced in half
1 ½ cups x frozen peas
1 cup x vegan cream
2 tablespoons x liquid seasoning
2 tablespoons x black pepper
1 tablespoon x olive oil
1. Add the olive oil, leeks and garlic to a pan, on a medium heat and allow cook, moving regularly for 3 minutes.
2. Add 4 cups of the stock along with the risotto and stir well, turning the heat down slightly, to a low to medium heat.
3. Allow to cook for 20 minutes, adding more stock when necessary and stirring every few minutes.
4. Add the mushrooms, liquid seasoning and black pepper and stir well, leaving to cook for a further 5 minutes, continuing to stir frequently.
5. Finally, add the peas once you are happy with the consistency of the risotto, stir well, allowing to cook for only 2 minutes longer.
6. Serve immediately for best results.
If you do want to save some for the next day, then it is best to make up a little extra stock, so that when you are returning to the pan for reheating it doesn’t dry out.
This is one of my favourite recipes and one I will be serving to many friends and family over the Easter break. It is perfect for getting everyone round the table and as it is so filling, it will feed and army without being too expensive, especially as most of the ingredients you probably already have at home.