* 50g (2oz) butter
    * 15ml (1 tbsp) olive oil
    * 2 large leeks cleaned and cut into slices
    * 1 clove garlic, crushed
    * 225g (8oz) risotto rice
    * 900ml (1 ½ pt) hot vegetable stock
    * 175g (6 oz) mushrooms, wiped
    * 25g (1oz) grated Parmesan
    * 15ml (1 tbsp) fresh chopped parsley


   1st Heat half the butter and oil in a large, deep fat fryer. Add add the leeks and garlic and fry for 10 minutes, until soft but not brown. Stir the rice and cook for min first
   2nd Gradually pour in broth until the rice to ensure that it’s absorbed before adding more stirring all the time. Continue until all the stock was added and the rice is soft (about 20 minutes).
   3rd Heat Heat the remaining butter in a frying pan and the mushrooms over high heat for 2-3 minutes until golden brown. Stir to taste most of the Parmesan into the risotto with salt and freshly ground black pepper.
   4th Risotto into warmed bowls with the mushrooms, parsley and rest of the Parmesan crowned.

Nutrition information

Guideline Daily Amoun