Recipe: Leek and Mushroom Risotto
Ingredients (1 portion)
15ml Vegetable Oil
1 Small Leek, thinly sliced
50grams Risotto or Long grain Rice
360ml (2/3 pt) Hot vegetable or chicken stock
50grams (2oz) Small button mushrooms
25grams (1oz) Toasted flaked almonds (optional)
Grated Parmesan or cheddar cheese, to serve
Preparation in Conventional Method
1- Heat the oil in a large saucepan.
2- Add the leek and cook gently for 5 minutes, stirring through.
3- Add rice, stir well and cook for 5 minutes
4- Add stock and mushrooms to the pan and bring
to the boil, then reduce heat and simmer uncovered, until almost all the liquid has been absorbed, stirring frequently.
5- Add the almonds, if used, stir well and simmer until all the liquid has been absorbed
6- Season with salt and pepper to taste. Stir in the grated cheese and serve.
Preparation in a Microwave Oven
1- Put the oil in a medium microwave proof bowl and stir the rice and leek into the oil. Cover and cook at 100% for 1 minute.
2- Stir the hot stock and cook uncovered on 100% for about 2 minutes or until boiling.
3- Continue cooking on 50% for about 15minutes or until the rice is tender and it has absorbed almost all the liquid.
4- Stir in the mushrooms and almonds (if used), season to taste and cook uncovered for 1 minute.
5- Stir in the grated cheese and serve.
