Mushroom_Leek_RisottoMushroom_Leek_Risotto Mushroom_Leek_Risotto

Mushroom & Leek Risotto

  • Serves 4
  • Preparation Time 11MINS
  • Cook Time 25MINS

50g butter

1 tbs olive oil

1 small brown onion, finely diced

1 large clove garlic, crushed

1 leek, (white part only) halved and finely sliced

300g mixed mushrooms, sliced

2 cups Arborio rice

cup white wine

1 litre Campbell’s Real Stock Chicken

60g parmesan, grated

1 tbs parsley, roughly chopped

STEP 1 In a small saucepan bring Campbells Real Stock to the boil, then reduce to a very gentle simmer.

STEP 2 In a separate medium saucepan melt butter, add olive oil, leek, onion, garlic and cook over a medium heat for 2 minutes.

STEP 3 Add mushrooms and cook for a further 3 minutes.

STEP 4 Add the rice and cook for a further minute or until the rice is coated in butter mixture.

STEP 5 Add wine and stir continually with a wooden spoon until the wine has been absorbed, start to add the hot Campbells Real Stock – chicken, cup at a time, making sure all the liquid is absorbed before adding the next cup of stock.

STEP 6 Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture.

STEP 7 Remove from heat and stir through grated parmesan and chopped parsley (if desired).