Mushroom & Leek Risotto

Serves 4 / gf

Ingredients

• 1 litre (4 cups) vegetable stock
• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 leek, white part only, finely sliced
• 2 garlic cloves, crushed
• 200 g brown mushrooms, sliced
• 330 g (1 cups) arborio rice
• 125 ml (1/2 cup) vegan white wine
• 1 tablespoon thyme leaves
• finely grated zest of 1 lemon
• juice of lemon

To serve

• freshly ground black pepper
• dried chilli flakes
• vegan parmesan

Method

1. Place the stock plus 250 ml (1 cup) of water in a large saucepan and bring to the boil, then remove from the heat, cover and set aside.
2. Heat the olive oil in another large saucepan over medium heat, add the onion, leek, garlic and mushroom and sauté for 3 minutes or until the onion is translucent. Add the rice and white wine and cook, stirring, until the wine is absorbed. Add the thyme leaves and 250 ml (1 cup) of the stock, then cover and cook, stirring occasionally, until the liquid is absorbed. Continue to add the stock, stirring and waiting until the liquid is absorbed before adding the next cup, until the rice is al dente. This should take about 15 minutes all up.
3. Remove from the heat and stir through the lemon zest and juice. Divide the risotto among bowls and serve topped with a little black pepper, a few chilli flakes and some vegan parmesan.