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Mushroom and courgette risotto

Heat 1/2 tbsp olive oil in a medium saucepan, add

  • leek x1 – root and top removed and cleaned then thinly sliced
  • garlic x2 cloves finely sliced
  • 1 courgette, small – diced
  • 15 mushrooms – quartered
  • cook for 5-10 minutes on medium heat until soft and a little browned.
Mushroom and courgette risotto – ingredients

Add 1 cup of risotto rice (short grain) and 1/2 tsp of dried thyme – stir in and then add 1/2 cup of white wine or beer. Stir this in until evaporated and then start adding hot vegetable stock a cup at a time, stirring constantly and adding the next cup of stock when the liquid has evaporated.

The amount of stock needed and the time for cooking will depend on the rice used. I like to use brown rice but this takes a long time to cook! 45 minutes to an hour – so you might prefer white.

When the rice is close to being done add a handful of sliced greens (purple sprouting broccoli is good at this time of year [April], or spinach or kale), and a tbsp of lemon juice.

Check the flavour and add pepper and salt as needed.

Serve with vegan parmesan if you have some.

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