This vegetarian risotto is so full of flavour that you’ll forget that it doesn’t contain meat (maybe a little in the stock, but other than that!)! It’s a really simple recipe that’s easy to prepare and great value, as well as being nutritionally balanced and filling. In our house we have various intolerances including gluten and dairy, so I have included alternatives in the recipe to accommodate these allergies. This risotto recipe serves a family of five (2 adults, 3 children).

Ingredients:

Large glug of olive oil (approx 4 tbsp)
1 leek, chopped into thin rounds
2 medium garlic cloves, crushed
1 medium courgette, sliced into 5mm rounds and then quartered
Approx 100g mushrooms (large flat mushrooms are more flavourful than button), chopped
1 tsp mixed herbs
1 mug risotto rice (I use arborio)
Good glug of white wine (optional)
1 1/2 pints of stock – make your own vegetable/ chicken stock or use the cooking liquor from boiling a gammon, however, stock cubes will also work well (Knorr stock cubes are gluten free)
Large knob of butter/ butter alternative if you are dairy free (we like the Pure range)
Salt and pepper
Feta cheese to crumble on top (approx 75g) -if you are dairy free, make sure the feta does not contain cows milk- it should be a mix of goat and sheep milk (some people with dairy intolerance can tolerate this as it contains far less lactose than cows milk)

Method:

Have your stock ready and keeping warm
In large saucepan warm the olive oil and fry the leek gently for around 5 minutes until soft
Add the garlic and keep stirring so it doesn’t burn
Add the courgette and mushrooms and cook for a few minutes

Add the mixed herbs and the risotto rice and stir continually for 2 minutes to avoid the rice clumping together
Add the wine (if using) or a ladle of stock and stir

⇒

Continue to add the stock ladle by ladle waiting for it to be absorbed each time (keep the stock in a small sauce pan on a low heat, throughout)
You do not need to stir continuously, but you do need to keep an eye on it so it doesn’t stick to the bottom of the pan
After 25 minutes the stock should have all been absorbed and the rice cooked through
Have a kettle boiled just in case you need more liquid, it doesn’t need to be stock, just hot!
Add the butter and stir through until melted.
Season with salt and pepper, remember that the feta is salty
Serve with the feta cheese crumbled over the top.