Leek, Pea, and Spinach Risotto
Smooth, creamy and cozy
-
50 minutes
-
Serves 4
30 Minutes
Serves 2
What you'll need…
- 200g Mushrooms
- 40g Butter
- 3 Garlic cloves
- 4 or 5 Sprigs of thyme
- 1/2 Tablespoon olive oil
- 1 Tablespoon chopped parsley
- Salt
- Pepper
- 4 Slices of sourdough
- Pesto (optional)
The method
1
Roughly chop your mushrooms and mince 2 cloves of garlic (leave 1 whole).
2
Heat a pan over a high heat and melt your butter, wait until it begins to bubble and add in your chopped mushrooms.
3
Whilst the mushrooms are cooking toast your sourdough. To toast your sourdough drizzle half of the olive oil over one side of the sourdough slices and then place onto a hot griddle pan. Repeat for the other side. Once both sides are nicely toasted rub the garlic clove over each slice of sourdough.
4
Just before the mushrooms are almost done. (golden and soft), add in the thyme and garlic and cook for 1-2 minutes. Season to taste.
5
Top the sourdough with the mushrooms, sprinkle with parsley and drizzle over some pesto (optional). Enjoy!
Recipe inspired by The Last Food Blog.
