Mushroom & Leek Risotto
Mains

Mushroom & Leek Risotto

8 Plant Points

This perfect lunch or dinner recipe is packed with plants. Serve with chopped parsley and a sprinkle of almonds. Your risotto makes a delicious cold rice salad for lunch tomorrow – I like to freshen mine up with a big spritz of lemon.

Ingredients:

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed

  • 2 leeks, sliced

  • 200g mushrooms, roughly chopped

  • sea salt

  • black pepper

  • 400ml vegetable stock

  • 100g buckwheat

  • 100g edamame beans

  • 2 tbsp parsley, chopped

  • 30g flaked almonds

Method:

Heat the oil in a pan, add the garlic and leeks and sauté for 5 minutes until the leeks start to wilt down. Add the mushrooms, salt and pepper, stir well then pour over the stock and add in the buckwheat. Cook for 15 minutes with the lid on. Then add the edamame and cook until most of the liquid has gone.