Prep time: 10 mins

Cooking time: 25 mins

 2 tbsp olive oil

2 cups finely chopped leek

4 cloves garlic, peeled and finely chopped

2 cups Arborio rice

½ cup white wine

2 cups chopped flat mushrooms, washed and destalked

¼ cup parmesan, finely grated

2 tbsp butter

1 batch leek stock

Salt and pepper

Heat olive oil in a large frying pan over medium heat. Add leek, garlic and cook until soft. Add rice and turn up the heat and cook for 3-4 minutes, stirring occasionally. Add wine and stir until absorbed. Gradually add leek stock, stirring until absorbed after each addition. Stir in mushrooms and cook for 2 minutes over low heat. Just before serving, stir in the parmesan and the butter.

Season with salt and pepper.

Leek stock

Prep time: 2 mins

Cooking time: 30-40 mins

Leek trimmings from risotto vegetables (mushroom, leek, garlic)

2 bay leaves

1 cube vegetable stock

1.5 ltrs water

Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer on low heat for 30-40 minutes.