Ingredients (from the box)
1 x Leeks (300g, £4.17/Kg)
1 x Closed Cup Mushrooms (300g)
1 x Flanders Wheat, Wholegrain (500g)
1 x Veg Stock Cube (1 x 10g)
1 x Recipe Card Mushroom & Leek Farro “Risotto” Recipe Bag
Pantry ingredients
2 tbsp olive oil or butter
salt & pepper
Method
Slice the leek and cook gently in olive oil until soft.
Slice the mushrooms and add them to the pan, cooking until they release their juices and start to brown.
Stir in the farro and cook for a minute to coat the grains in the oil.
Add a ladle of hot stock and simmer gently, stirring occasionally.
Continue adding stock gradually as it absorbs, stirring occasionally.
Cook for 30–35 minutes, until the grains are tender but still slightly nutty.
Season to taste and serve warm.
Optional extras
• parmesan cheese
• knob of butter
• splash of white wine
• fresh thyme or parsley