Leek and mushroom risotto

Name: Leek and mushroom risotto
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 small stick of leek (leek); 1 small clove of garlic; 2 TEASPOONS Oil; 50 g Risotto Rice; 200 ml Vegetable broth; 200 g mixed mushrooms (e.g. mushrooms, herb side-strips); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Parmesan cheese; 7-10 Tbsp little parmesan

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 small stick of leek (leek)
1 small clove of garlic
2 TEASPOONS Oil
50 g Risotto Rice
200 ml Vegetable broth
200 g mixed mushrooms (e.g. mushrooms, herb side-strips)
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Parmesan cheese
7-10 Tbsp little parmesan

Directions

1
Cut the leek in half lengthwise and wash thoroughly. Finely dice the leek white. Cut green into rings. Peel and finely dice the garlic.
2
Heat 1 tsp. oil in a small pot. Fry the leek and garlic cubes until transparent. Add rice and fry briefly. Add stock bit by bit, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 25-30 minutes
3
Clean and clean the mushrooms and possibly halve them. Heat 1 tsp. oil in a coated pan. Fry the mushrooms for about 5 minutes, turning them over. After about 2 minutes add leek rings, season with salt and pepper, remove
4
Add the mushrooms to the risotto about 5 minutes before the end of the cooking time, season with salt and pepper. Grate parmesan and stir into the risotto. Sprinkle with a little Parmesan cheese if necessary