Having survived National Cupcake Week, my scales are pleased that we are now into British Food Fortnight. Whilst I could continue to bake cakes, I am moving instead, into savoury, autumnal cooking-mode.
British Baby Leek & Mushroom 3 Grain Risotto
Serves 4Ingredients:300g Three Grain Risotto (I used the Riso Gallo brand)1 Tablespoon British Rapeseed Oil1 Small Onion, finely chopped220g British Baby Leeks, cleaned and finely chopped150g British Oyster Mushrooms, chopped50g British Chestnut Mushrooms, sliced1 Litre Vegetable StockFor the topping110g British Baby Leeks, washed and finely chopped15g ButterA twist of pepperA handful of freshly grated vegetarian-style Parmesan cheeseMethod:1. Boil the kettle and make up the vegetable stock to one litre in a separate sauce pan. Leave the pan on a low heat so that your stock is constantly simmering as you add it to your grains/rice.2. Add the oil to a large heavy-based pan and gently fry the onions and leeks for around five minutes. Add the rice, stir it well until it is coated in the oil and mixed with the onions and leeks.3. Add the mushrooms and risotto rice/grains, mix well until all the grains are coated. Over a medium heat, add a ladleful of stock to the rice and vegetables and simmer. As the stock bubbles in the pan and is absorbed, add another ladleful and again stir. If your rice/grains are in any way sticking to the pan, your heat is too high. Add more as necessary, until all the stock has been used up and the grains are cooked. The grains should take no more than 25 minutes to cook and should still have some bite to them, but should not be hard.4. Using your (now empty) stock pan, add the butter and the extra baby leeks and gently fry for three minutes or so. Serve your risotto in bowls and top with the extra baby leeks, a twist of pepper and plenty of grated cheese.
Laura Scott says
I love the new look of your website, well done to you!
I hope to enter this month’s simple and in season competition and keep vhanging my mind as to what to do. Your dish looks both delicious and healthy!
>Sounds wonderful! Now to find some baby leeks in Copenhagen! Emma 🙂
Fabulicious Food says
>Thank You Miss Cake Baker! Just found your blog too. I love those brownies! Need them now!
Thank you too, Jude. Jam is good! Perfect for this time of year when there is lots of fruit about to save!
A Trifle Rushed says
>What a tasty looking meal, perfect for this time of year. I must look out for some British Seasonal food, and resist entering yet more jam!
>This looks great and so healthy. It's definitely going on my to make for dinner list. I'm a big fan of spelt flour so I'm going to listen to the radio show now.
Fabulicious Food says
>Thank you both!
Yes, it's becomming an occupational hazard for me eating cake for breakfast under the pretext of waiting for day-light for a good photo!!!
Thanks Karen, yes, I am in a rustic mood!
Karen S Booth says
>That looks like a wonderfully tasty and rustic dish Ren, and the sort that we love in our house.
I am looking forward to seeing what BFF comes up with, it is such a great event.
>What a wonderful healthy Monday supper! I made profiteroles this weekend and ended up eating some for breakfast as I photographed them this morning (had been waiting for some natural light!) so a cleansing 3 grain risotto is just what I need 🙂