Saturday, October 04, 2014

Vegan Mushroom & Leek Risotto

This super easy mushroom and leek risotto is amazing! It tastes delicious and you can easily add in other veg for a slightly different meal - use whatever you have at home. 

Serves 1 (big portion)


  • 1 leek, diced
  • 1 onion, diced
  • 4-5 mushrooms, chopped
  • 1 vegetable oxo cube
  • 3-4 handfuls of arborio rice
  • Pinch of salt and pepper

For the risotto:
  • Place the vegetables into a saucepan and cover with cold water
  • Bring to the boil and simmer for 15 minutes
  • Drain the water into a measuring jug (to use as a stock)
  • Add the oxo cube and around 50-100ml of water to the measuring jug
  • Place the vegetables and the stock mixture into a wok
  • Add in the rice, salt and pepper
  • Cook for 20-25 minutes, or until all water is absorbed and the rice is soft (stir occasionally)
  • Make sure you taste test the rice before serving to ensure it's cooked properly, add more water and cook for longer if needed

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