4.7
(23)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Place oil and half the butter in a pan over medium-low heat. Cook leek, garlic and half the rosemary, stirring, for 6-8 minutes until soft. Add rice, stirring to coat grains, then add wine and simmer for 1-2 minutes or until almost evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente (you may not need all the stock). Stir in cream and cook for a further 2-3 minutes until warmed through.
Step 2
Melt remaining 30g butter in a pan over high heat. Cook mushrooms and remaining rosemary for 6-8 minutes or until mushrooms are golden. Season.
Step 3
Serve risotto immediately, topped with mushrooms, brie and rosemary leaves.
Your folders
sweetteaandthyme.com
4.8
(8)
30 minutes
Your folders
acouplecooks.com
5.0
(2)
25 minutes
Your folders
juliarecipes.com
5.0
(7)
30 minutes
Your folders
mrfood.com
20 minutes
Your folders
evergreenkitchen.ca
5.0
(4)
25 minutes
Your folders
delicious.com.au
25 minutes
Your folders
closetcooking.com
40
Your folders
lovingitvegan.com
4.9
(28)
40 minutes
Your folders
simpleveganblog.com
5.0
(3)
30 minutes
Your folders
cupfulofkale.com
4.4
(7)
40 minutes
Your folders
tiffycooks.com
25 minutes
Your folders
twospoons.ca
5.0
(14)
40 minutes
Your folders
theviewfromgreatisland.com
3.9
(118)
45 minutes
Your folders
tastemade.com
52 minutes
Your folders
bbcgoodfood.com
30 minutes
Your folders
thefoodietakesflight.com
50 minutes
Your folders
attainable-sustainable.net
4.7
(6)
40 minutes
Your folders
hungryhealthyhappy.com
5.0
(18)
25 minutes
Your folders
bonappetit.com
4.2
(37)