Warming leek and mushroom risotto recipe

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  • Serves 4
  • 20 mins to prepare and 25 mins to cook
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Customer recipe by Su Williams
Added 63 months ago

Gently melt half the butter and oil in large saucepan, add leeks and garlic and soften, being careful not to burn. Add rice and cook for 1-2 minutes, add the stock a bit at a time, stirring all the time. Once it has been absorbed add some more until all of the stock has been added and the rice is tender (this is a bit time consuming).

Fry the mushrooms with the rest of the butter and stir in the parmesan cheese to the risotto, add the mushrooms and season to taste.

Serve in bowls and garnish with the parsley.

Tips: Although it is a little time consuming stirring in the stock, it really is worth it for a delicious creamy risotto. Serve with some warm crusty bread - delicious - my kids love this.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 50g butter
  • 1tsp olive oil
  • 2 leeks sliced
  • 1 crushed garlic clove
  • 150g button mushrooms or sliced mushrooms
  • 25g grated parmesan
  • handful chopped parsley
  • 900ml vegetable stock
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