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YOU DON’T NEED MEAT TO MAKE A MEAL OF IT...

LEEK AND PORCINI RISOTTO serves 4

● 25g dried porcini mushrooms

● 1 vegetable stock cube

● 2tsp olive oil

● 1 large leek, sliced into 4cm thick pieces

● 2 garlic cloves, minced

● 1tbsp truffle oil

● 300g risotto rice (arborio)

● ½ tsp dried thyme

● ½ tsp dried sage

● Fresh parsley, to garnish

● 2tbsp toasted pine nuts

STEP 1 Pour 1 litre boiling water into a large bowl. Add the porcini mushrooms and stock cube, then leave for 15 mins. STEP 2 Add the olive oil to a saucepan and gently fry the leek for 7 mins, until tender. Add the garlic and cook for 1 min. Add the truffle oil, followed by the rice and dried herbs, and cook for a further few minutes. STEP 3 Add the porcini and stock, 1 ladleful at a time, to allow the rice to absorb the fluid. Repeat until all the stock has been used, stirring frequently. It’s ready when the rice is plump, but still has a little bite. STEP 4 Season and serve in bowls, with the fresh parsley and pine nuts.