Mushroom and Butter Bean Risotto

This was a last minute, "Help we've got home late, what AM I going to cook!!" recipe. It had to suit everyone here so it's Dairy free, Wheat free, Gluten free, Vegan, Nut free, Soya free and was really quick and easy to make.

We make risottos all the time, great for using up odds and ends. I had the forethought to grab a bowl and photograph it so I could share!

Ingredients

• 1-2 tbsp Olive oil
• 1 onion if you have it
• garlic - either pre-chopped (Waitrose do this in a jar!) or a clove, crushed.
• 350g Arborio Rice if you have it (I didn't, it is long grain in this but Arborio or Carnaroli would be much "creamier".
• 1 litre stock 
• 3 large field mushrooms, chopped
• 2 leeks, chopped and par boiled
• 1 tin of butter beans
• 1/2 carton of rice cream or Oatly cream (if tolerated but not suitable for coeliacs)
• small amount of fennel (don't know why, it took my fancy!)
• salt and pepper 

Serves 4,  I was cooking for 5 but two were smaller eaters so you could adjust this accordingly.

Method

• Heat the oil in a large pan. Add the onion and garlic, and cook for 5 mins. 
• Add the chopped mushrooms and rice fry for a further 2-3 minutes.
• Pour in the stock and cook, stirring regularly, for 15 mins or so.
• Meanwhile cook the leeks, when starting to soften add these in too.
• Add in the beans and the rice cream, keep stirring!
• Add the salt and pepper, parsley or fennel, and more water if necessary.
• After another 5 mins with all combined should be cooked through with little excess fluid.

Serve with salad, a garnish or other veg, or just as it is! This is so easy and quick to make, you could easily add or subtract different veg you would like, we often do peas and bacon.

This post is entered for the Betta Living Vegetarian Recipe competition. 

As a variation, and if you wanted a meaty option you could try this - with veg and bacon instead.