Leek, Mushroom and Lemon Risotto

This recipe is a veganised version of a recipe I found in the wonderfully colourful Vegetarian. The lemon adds quite a nice flavour and considering that it is not a difficult recipe to prepare and that leeks have the nifty attribute of being in season in the UK from September to March I think this is a great recipe for cold winter nights. We shared this one over a bottle of wine with some friends.

If you want to try to keep to seasonal ingredients ignore the lemon rind and just use bottled lemon juice.

Leek, Mushroom and Lemon Risotto

225g trimmed leeks (about 3)

225g brown-cap mushrooms

2 tbsp olive oil

3 garlic cloves, crushed

salt and pepper

6 tbsp vegan butter

1 brown onion

1 3/4 cup aborio rice

5 cups vegie stock

3 tbsp lemon juice

lemon rind, grated

2/3 cup vegan parmesen

2 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

Wash the leeks and slice them in half lengthways then chop roughly. Chop the mushrooms roughly too. Heat oil in a saucepan and cook the garlic for 1 minute and then add the leeks, mushrooms and lots of salt and pepper. Cook over medium heat for 10 minutes until soft and browned. Remove from pan and set aside.

Add 2 tbsp of the butter to the just emptied pan and cook the onion for 5 minutes. Stir in the rice and cook for 1 minute until golden. Add a ladleful of stock and cook gently, stirring now and then. Once the liquid is absorbed add another ladleful until it is absorbed. Repeat this process until the risotto is thick and creamy and the rice is tender but not sticky.

Just before serving add the leeks and mushrooms with the rest of the butter, grated rind and 3 tbsp of the lemon juice. Adjust the seasoning and serve.