Easy Mushroom Risotto with Leeks and Parmesan

Why you will like this recipe

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You will need

11/2 Cups arborio rice

4 x Garlic cloves - minced

1 x Medium Leek, washed and thinly sliced

1 x Cup green peas - frozen ok

4 x Cups button mushrooms - or your preferred mushrooms. Sliced in half

6 x Cups chicken or vegetable stock - needs to be rich home made style

Olive oil

40g x Butter

60g x Parmesan cheese - grate the cheese from a solid piece. Avoid pre grated cheeses.

3 x Teaspoons from the risotto spice pouch containing: Thyme, Oregano, Sumac

Salt and pepper to taste or diet

Method

First, heat the stock, without boiling. Then in a heavy based pan with a little olive oil and when hot add the leeks, garlic and the spices from the spice pouch - taking care not to burn the spices and when soft add the butter. Stir well than add the rice and stir again so the rice is fully covered.

Next, add the first cup of the hot stock and stir into the rice. Then continue to slowly add the stock, a stirring a ladle at a time, for 15 minutes then add the peas and mushrooms and further stock and continue until the rice is fully cooked.

Remove from the heat and taste. Adjust seasoning if needed then sprinkle with the parmesan cheese and serve.