This creamy risotto always hits the spot!

By Cooking With Ayeh · 45 min

Ingredients

Instructions

1. Slice the mushrooms and sauté them in a large pan with olive oil over high heat until browned. Season with salt and pepper, then remove and set aside.
2. In the same pan, add a tablespoon of olive oil and the sliced leek. Sauté for a few minutes, then add the diced garlic and sauté together.
3. Keep the pan over medium heat, add the arborio rice and toast it for a few minutes, then pour in the white wine.
4. When the wine is almost evaporated, add a ladle of hot vegetable stock. Stir slowly and simmer, adding another ladle once most of the liquid is absorbed. Continue this process, seasoning well with salt and black pepper.
5. About 15 minutes before the stock runs out, taste the rice. It should be al dente and almost cooked. If it is still crunchy, you may need 1-2 more cups of stock.
6. Grate in the parmesan and stir it through with a ladle of stock.
7. Add the green peas and the mushrooms, cook together for one minute, and serve. Offer extra parmesan, black pepper and red pepper flakes on the side.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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