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Home > Vitafriendspku > Recipes > Leek and Mushroom Risotto
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Leek and Mushroom Risotto

  • RECIPE MAKES: 2 portions
  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
Step 1

Heat vegetable oil in a medium sized saucepan over a low heat.

Step 2

Add leek, mushroom, capsicum and garlic; saute for 4-5 minutes; until vegetables have softened.

Step 3

Stir rice into pan; increase heat to medium; stir constantly for 1 minute; the rice will appear semi-transparent.

Step 4

In a jug, dissolve stock cube in water; then mix in the ProZero.

Step 5

Add ½ cup stock/ProZero to the vegetables and rice; decrease heat to low (simmer); keep stirring until liquid completely absorbed.

Step 6

Repeat until all of the stock/ProZero has been incorporated; the rice will be soft and the risotto will have a creamy texture (will take approximately 15 minutes).


Step 7

Divide into 2 portions and serve with coriander (if using).

Top tips:

Storage: Store portion #2 in an airtight container in fridge and consumed within 24hrs, perfect for next day’s lunch or dinner.

Speed up time: Preheat oven to 200c, after step 2, add in stock and Prozero, transfer to an oven safe pot and bake for 20-25min.

  • 2 tsp vegetable oil
  • 1 leek; thinly sliced
  • 6 common mushrooms; sliced
  • 1 red or green capsicum; thinly sliced
  • 1 tsp crushed garlic
  • ½ cup (100g) uncooked Arborio Rice
  • 1 gluten free vegetable stock cube (i.e. Massell brand)
  • 1 cup boiling water
  • ½ cup ProZero
  • 1 Tbsp chopped coriander (optional)