Broadbean, Leek and Mushroom Rissotto
Introduction
An Italian rice dish, this is perfect for a cold winters night. Serves 4 to 6 people.
Ingredients
- 1 large leek, washed well and sliced chunky
- 200g mushrooms, quartered (2 1/2 cups)
- 2 cloves garlic
- 1 1/2 tablespoons olive oil
- 2 cups aborrio rice or shortgrain rice
- 5 cups boiling water
- 3 bay leaves
- 2 vegie stock cubes
- 2 cups frozen broad beans
- 1/2 cup water, extra
- juice of 1 lemon
- 60g soy cheese, grated
- 1 tablespoon vegan margarine
- plenty of freshly ground pepper
Instructions
- Heat oil in a large saucepan and saute the leeks for a minute
- Add the garlic and mushrooms and do the same again for another minute
- Stir in the rice and pour in the boiling water
- Add the bay leaves, stock cubes and simmer for 10 minutes
- Stir in the broad beans
- Keep everything simmering for another 10 minutes
- Stir in the extra 1/2 cup of water and keep stirring the rissotto constantly for the next ten minutes as it thickens to prevent sticking
- Add the pepper, soycheese, lemon juice and margarine and stir in well
- Place a tight-fitting lid on the pot and turn off the heat and let it sit for another 10 minutes
by Irene Drokan
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A good cook makes meals that are healthy AND delicious.
