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Broadbean, Leek and Mushroom Rissotto


An Italian rice dish, this is perfect for a cold winters night. Serves 4 to 6 people.


  1. 1 large leek, washed well and sliced chunky
  2. 200g mushrooms, quartered (2 1/2 cups)
  3. 2 cloves garlic
  4. 1 1/2 tablespoons olive oil
  5. 2 cups aborrio rice or shortgrain rice
  6. 5 cups boiling water
  7. 3 bay leaves
  8. 2 vegie stock cubes
  9. 2 cups frozen broad beans
  10. 1/2 cup water, extra
  11. juice of 1 lemon
  12. 60g soy cheese, grated
  13. 1 tablespoon vegan margarine
  14. plenty of freshly ground pepper


  1. Heat oil in a large saucepan and saute the leeks for a minute
  2. Add the garlic and mushrooms and do the same again for another minute
  3. Stir in the rice and pour in the boiling water
  4. Add the bay leaves, stock cubes and simmer for 10 minutes
  5. Stir in the broad beans
  6. Keep everything simmering for another 10 minutes
  7. 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
  8. Add the pepper, soycheese, lemon juice and margarine and stir in well
  9. 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.

Cameron Green
Last Updated - Fri, 30 Jan 2015 07:04:32 -0600