Creamy Mushroom Risotto
This is a lovely fresh creamy Spring risotto recipe using leeks, spring onions and peas. The stock is rich with a Mushroom Superblend mix that makes for an umami filled dish.
Servings: 4 people
Ingredients
- 1 Leek thinly sliced
- 1 Bunch of spring onions (around 10) Roughly chopped
- 1 litre Vegetable stock
- 1 tbsp Naturya Mushroom Superblend https://naturya.com/blends/mushroom-superblend
- 2 tbsp Butter
- 225g Risotto rice I used Arborio
- 100ml Dry white wine
- 100g Frozen peas
- A small bunch of fresh parsley Half of it roughly torn
- 85g Cream cheese I used the Free From Soft Cheese from Sainsbury's
- Zest from 1/2 a lemon
- A handful of rocket for garnishing Around 25g
Instructions
- Thinly slice the spring onions, separating the white part from the green. Bring the stock to the boil in a pan with the Naturya Mushroom Superblend powder and keep hot over a low heat.
- Melt 1 tbsp of the butter in a large pan, over a medium heat sauté the leeks with the lid on until they’re soft. Add the chopped white part of the spring onions and cook gently for 1 minute.
- Add the rice to the pan and stir until all the grains are coated in butter. Fry gently for 1 minute. Add the white wine and simmer until it has been absorbed. Add a large ladleful of the hot stock and simmer, stirring until it has all been absorbed before adding another. Continue like this, stirring all the time, until the rice is creamy for around 25 minutes.
- After 20 minutes, stir in the lemon zest and remaining butter. Continue to cook, with the last addition of stock, green parts of the spring onions and peas. Cook for 3 minutes more, then stir in the torn parsley. Season to taste with salt and pepper, then serve straightaway with the rocket and remaining parsley to garnish