Carrot, Mushroom & Leek Risotto

(Gluten Free, Vegan) My Kent Veg Box decided I needed to make this recipe with the seasonal, locally sourced carrots, leeks and mushrooms that were delivered to my door! I really had no choice in the matter 😉 Also, this recipe fulfils my big 3 requirements: easy, yummy and veggie-filled. Enjoy! xx

carrot-mushroom-leek-risotto

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 carrots, peeled and chopped
  • 75 g (1 cup) fresh mushroom, sliced
  • 3 leeks, diced
  • Salt and pepper to taste
  • 3 garlic cloves, minced
  • ¼ tsp dried thyme (or go with fresh thyme to taste –I put in a bunch of sprigs because I love it!)
  • 200 g (1 cup) Arborio rice risotto
  • Splash of red wine vinegar
  • 800 ml (3.5 cups) vegetable broth
  • Freshly grated Parmesan cheese to taste (if dairy is your thing and you’re not vegan)

Directions

  1. Heat olive oil in frying pan over medium-high heat. Add onion, carrots, mushroom and leeks. Cook until tender.
  2. Season with salt and pepper. Add the garlic and thyme. Cook for another few minutes.
  3. Stir in rice with vegetables and leave to cook for 2-3 minutes. Stir in a splash of red wine vinegar. Make sure to scrape up the bottom of the pan to get all the tasty brown bits mixed in!
  4. Add 200 ml (½ cup) at a time of vegetable broth. Stir the portions of broth constantly until the liquid is gone before you add another 200 ml (½ cup). When you add the last portion, leave a little extra liquid. It should look something like this! mushroom-leek-and-carrot-risotto-prep
  5. Season with more salt and pepper to taste.
  6. Serve with a little sprinkling of Parmesan cheese (if you’re into that) and some fresh thyme.

Tip: This is awesome the next day after all the flavours have fully soaked up so you can enjoy a packed lunch from this recipe as well!

Source | The Cookie Writer

 

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