Tomato, Leek and Mushroom Risotto
recipe
Tomato, Leek and Mushroom Risotto
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Create a mushroom masterpiece with this simple risotto, courtesy of Loyd Grossman
Ingredients
- 50g arborio or carnaroli risotto rice
- 1 x 285g jar condiverdi/antipasto mushrooms in oil
- 1 medium leek, sliced thinly
- 1 fat clove garlic, crushed
- small handful fresh parsley, roughly chopped
- small glass dry white wine
- 1 jar Loyd Grossman Tomato and Basil or Sweet Red Pepper sauce
- freshly grated parmesan or pecorino cheese, to serve
- sea salt and freshly ground black pepper
Serves:
2
Directions
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- Boil the risotto rice in plenty of lightly salted water for minutes timing from when the water returns to the boil. Drain but do not rinse.
- Meanwhile, drain the oil from the mushrooms reserving about a tablespoon. Spoon this into a saucepan and heat then mix in the sliced leeks, crushed garlic and chopped parsley.
- Stir-fry for about a minute or two until the leek is just wilted then add the wine and cook until reduced right down by about a half.
Source: Loyd Grossman
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