BlogVeggieCheddar Gorgeous Mushroom and Leek Risotto

Cheddar Gorgeous Mushroom and Leek Risotto

Cheddar Gorgeous Mushroom and Leek Risotto

Serves 4


2 tbsp olive oil

300g risotto rice

1 pack baby leeks, or 2 medium leeks, trimmed and thinly sliced

1 garlic clove, crushed

200g chestnut or closed cup mushrooms, sliced

150ml dry white wine

900ml hot vegetable stock

100g frozen peas, thawed

100g mature Cheddar cheese, finely grated

Freshly ground black pepper


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

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

Cook over a medium-low heat for 20–25 minutes, stirring often and adding the remaining stock a little at a time, until the rice has absorbed all the liquid. Check that the rice is tender. It should have a nice creamy texture, though the rice should retain a little ‘bite’. If it needs cooking for longer, add some extra stock or hot water.

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 remaining Cheddar.