About this recipe:This super-delicious vegetarian rice dish may take a little time to make, but the results are worth it. It's creamy, hearty and packed full of flavour.
1.75L vegetable stock
250ml white wine
2 tablespoons olive oil
1 leek, thinly sliced
400g mushrooms, sliced
500g Arborio (risotto) rice
4 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh parsley
pepper to taste
grated Parmesan cheese for serving
chopped fresh parsley for serving
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Bring the stock and wine to the boil in a large saucepan. Boil for 5 minutes, then turn down heat to a low simmer.
In a large pot, heat the oil and butter. Saute leek and cook over medium heat for 5 minutes or until soft. Add mushrooms and saute for an additional 5 minutes.
Stir in rice and cook and stir for 2 to 3 minutes. Add 125ml simmering stock, stir continuously until completely absorbed. Continue adding 125ml stock and stirring until absorbed, until all of the stock is added.
Cook for a further 20 minutes or until the stock is absorbed; stir continuously. Once stock is absorbed, mix in Parmesan cheese and parsley. Stir until melted and well combined.
Garnish with parsley, Parmesan cheese and cracked pepper to taste.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.