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Organic Recipes

Leek & Mushroom Risotto

Preparation Time: 5 mins

Serves: 4


25g/1oz butter
1 large leek, trimmed and thinly sliced
1 small clove garlic, crushed (optional)
1 tbsp fresh chopped thyme or large pinch dried
250g pouch Uncle Ben's Express Mushroom Rice
3 tbsp hot chicken stock
3–4 tbsp double cream
salt and freshly ground black pepper
fresh grated Parmesan cheese to serve


1. Melt the butter in a frying pan and sauté the leek, garlic and thyme for 4–5 minutes until softened.

2. Add the Uncle Ben's Express Mushroom Rice and stock and cook over a high heat until piping hot, stirring occasionally.

3. Just before serving, stir in the double cream.

4. Season to taste and serve sprinkled with Parmesan cheese, if liked.

Morter and Pestle