White Wine and Mushroom Risotto

Another Risotto recipe for you here. This one uses one of my favourite things to cook with; the wine stock pot. These stock pots are great, Tesco (in the UK) is the only place I know of that sells them at this time. They also do red wine, mushroom and some other different flavours that you don't generically see.

Ingredients

• Half a white onion- diced

• 4-6 garlic cloves- finely chopped or minced

• 6 Closed cup mushrooms- diced

• 1 Leek- Finely chopped

• 200g of Risotto rice

• 750ml White wine stock

• Olive oil, salt, pepper and vegan cheese(all optional and to taste)

Method

1. Heat the oil over a low/medium heat and gently fry off the onion, then add the garlic after a few minutes.

2. Add the mushrooms and leek. Add in a little bit of the stock, pop a lid on the pan and let these cook for about five minutes.

3. Pour in the rice, let this warm through for a couple of minutes before add the stock just to cover. You then want to add the stock a little at time (most people like to go for a ladle full) as and when what's in the pan has been absorbed by the rice. Don't let the rice dry out as it will stick to the pan! Ideally you should do this with the lid off so the excess liquid can evaporate, but I'm impatient so tend to add a lid for 10 minutes or so, just to speed up the cooking time. The rice does about about 30-40 minutes to cook through. .

4. To serve season as you like it (for me it's black pepper and a garlic and herb salt). I also like to sprinkle on a little bit of vegan cheese.

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Notes

• To make this recipe oil free just add a splash of water at the start to fry your onions in and make sure you use a good non stick pan.

• This recipe is gluten free, providing the stock cube you use doesn't contain any gluten.

• I know there is some debate over whether you can reheat rice. I personally do and I have reheated this recipe on numerous occasions and have been fine. It does change the texture slightly, in that it becomes a little more "sticky".

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If you re-create this or any of my other recipes I would love for you to tag me on Instagram @wilfycamilleLikewise if you you make any changes or have any other (constructive) feedback about the recipe that other readers may find useful please leave a comment below.