Sunday 21 January 2018




2 tbsp olive oil

300g risotto rice

2 leeks, trimmed and thinly sliced

1 garlic clove, crushed

200g chestnut or closed cup mushrooms, sliced

150ml dry white wine

900ml vegetable stock

100g frozen peas, thawed

100g mature Cheddar cheese, finely grated

Black pepper

Serves 4


1 Heat the oil in a large pan. Add the rice and cook gently over a low heat for 1-2 minutes, stirring until it looks glossy but not browned.

2 Add the leeks, garlic and mushrooms and stir for another minute. Pour in the wine and allow it to bubble, then pour in half the hot stock. Stir well.

3 Cook over a medium heat for 20-25 minutes, stirring often. Add the remaining stock a little at a time, until the rice has absorbed all the liquid. The rice should be tender with a creamy texture, and retain a little 'bite'.

4 Add the peas and most of the cheese, stirring gently to mix them in. Check the seasoning, adding some pepper if needed. Serve, sprinkled with the Cheddar.

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