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.

Enjoy your Mushroom, Courgette & Feta Risotto!!

Some of the most popular recipes: Mushroom & Thyme Tagliatelle, Pork and Apple Cheesy Pancakes, Halloumi & Soya Bean Quinoa Super-Quick Satay Sauce, Virtuous Thai Turkey Broth, Quick Leek and Potato Soup with Parmesan Crackers, Tomato Soup with Crispy Ham Croutons, Super Easy Leek & Bacon Baked Risotto, Chicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Chicken ‘Kinda’ Kiev  Quick Spinach and Watercress Soup, Easy Bacon and Monkfish Risotto, Roasted Vegetable Pasta Sauce, & Homemade fish (or chicken) fingers.

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx