Mushroom, leek & parmesan risotto

Prep 20 mins | Cook 30 mins | Serves 4

If liked, pan-fry an extra 100g sliced button mushrooms in a little butter and drizzle over the risotto just before serving.

400g Swiss Brown button mushrooms, sliced
4 cups chicken stock
2 tbs olive oil
2 leeks, trimmed, halved lengthways and thinly sliced
2 garlic cloves, crushed
2 cups Arborio rice
½ cup dry white wine
½ cup finely grated parmesan + extra to serve

Step 1 Combine mushrooms and stock in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 2-3 minutes until mushrooms begin to soften. Remove mushrooms to a plate with a slotted spoon. Set mushrooms and stock aside.

Step 2 Heat oil in a large saucepan over medium heat. Add leeks and garlic and cook, stirring often, for 4-5 minutes until leeks are tender. Stir in rice and cook, stirring, for 1 minute. Add wine and cook until evaporated. Meanwhile, bring the stock in the saucepan to a gentle boil.

Step 3 Gradually add small ladlefuls of the boiling stock to the rice, stirring after each addition (this will take about 15 minutes to complete). Stir in mushrooms. Season to taste. Remove from heat and stir in parmesan. Serve with extra parmesan.

Good for you ... Swiss Brown Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.