Recipe Created By:

James Larkins



ready in

30 minutes



What you will need

  • 150g RISO GALLO Traditional Risotto Rice
  • 70g closed cup mushrooms
  • 10g dried porcini mushroom
  • 20g shredded baby leek
  • 2 cloves garlic peeled
  • 15g carrot finely sliced
  • 60g onion peeled and halved
  • 1 tablespoon  essential miso stock base
  • 1 pint of water
  • 1 vegetable stock cube
  • 50g diced courgette

How to prepare:

In a pan add the quartered onion, sliced garlic, quartered mushrooms. Cook with a little colour then add the miso paste stock cube and water and allow to simmer, then add the porcini mushrooms.

Dice the other half of the onion and second garlic clove. Sauté off with the risotto rice and slowly add the liquid from the broth to the rice a little at a time until the rice is just cooked.

Fold in the courgette and finely sliced carrots into the risotto, blend the mushrooms until fine (keeping back a few of the porcini mushrooms for garnishing later) then add the remaining stock to the blended mushrooms and then fold through the risotto.

Finish the risotto with the finely shredded baby leek and the porcini mushrooms with a drizzle of olive oil to finish.

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