Last night's supper..............
Pete’s Leek & Mushroom Risotto
Serves 2
Syn Free
Ingredients
150g Arborio rice
150g mushrooms, sliced
750Lt vegetable stock
2 leeks, finely chopped
1 lemon
½ cupful of frozen peas
1 onion, finely chopped
Parmesan cheese (out of your daily allowance)
Method
Boil a kettle and make 750 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions & leeks until transparent.
Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone then repeat until ¾ stock has been used. Add peas & mushrooms.
When all stock has been used up grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and have a side salad with it.