Leek And Mushroom Risotto Recipe

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Servings: 1



  1. Heat 1 pint stock in a pan. Heat butter in a separate large pan and fry the onions and garlic. Add in half the mushrooms.
  2. Add in the rice and stir till coated. Add in the stock slowly, stirring occasionally, till it is absorbed by the rice and becomes creamy.
  3. Saute/fry the rest of the mushrooms.
  4. Serve the risotto in a serving dish, sprinkle the mushrooms on top. Just before serving, stir in the grated parmesan.


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