Mushroom + Leek Risotto
The perfect under 30 minute one pot dish. This is a fool proof risotto, so if risotto scares you a little, this is a great place to start. You can’t mess it up!
Serves: 6
Time: 30 minutes
Ingredients –
3 tbsp oil
2 leeks, sliced
4 garlic cloves, crushed and roughly chopped
250g white button mushrooms, sliced
250g portobello mushrooms, sliced
1 tsp sea salt
1 tsp black pepper
2 sprigs of rosemary, stalks discarded
1 cup arborio rice
½ cup white wine
4 cups boiling water
2 tbsp miso paste
1 lemon, zest and juice
½ cup herbs, roughly chopped
2 tbsp extra virgin olive oil
Method –
In a large skillet or dutch oven, heat the oil over a medium heat.
Add the sliced leeks, garlic and mushrooms. Add the sea salt, pepper and rosemary.
Saute everything together and keep stirring until the mushrooms start to release their liquid.
Turn the heat up and caramelise the mushrooms a bit, cooking off their liquid.
Lower the heat to medium-low and add the rice, toasting the rice for 2-3 minutes.
Then add the wine and scrape up any brown bits. Continue to cook until all of the wine is cooked off.
In a bowl, add the boiling water and miso paste. Mix until the miso is fully dissolved.
One cup at a time, ladle the warm miso broth into the rice. Stir every so often and allow the rice to absorb the broth before adding more. Increase the heat to medium. This process will take about 15-20 minutes. If the rice is sticking to the bottom of the pan, lower the heat back down to medium-low.
Once the 4 cups of miso broth is absorbed and the rice is done (tender, creamy yet al dente at the very centre – still holding its shape) add the lemon zest and juice. Gently stir through the risotto.
Lastly, sprinkle over the herbs and drizzle over the extra virgin olive oil before serving.
Any leftovers, will keep in an airtight container in the fridge for up to 4 days. Enjoy it cold or reheat.
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