Mushroom, leek & parmesan risotto

Prep 20 mins | Cook 30 mins | Serves 4

300g 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
*Arborio rice is a short-grain rice used for risotto. Its available in some greengrocers and supermarkets.

Step 1 Combine mushrooms and stock in a medium saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and simmer for 10 minutes. Using a slotted spoon, transfer mushrooms to a plate. Reheat stock over medium heat until just boiling.

Step 2 Meanwhile, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook, stirring often, for 5 minutes or until leeks are tender. Add rice and cook, stirring constantly, for 1–2 minutes or until rice starts to become transparent. Add wine and cook until wine has almost evaporated.

Step 3 Gradually add small ladlefuls of the boiling stock to the rice, stirring constantly (this takes about 15 minutes). Stir in mushrooms with the last ladleful of stock. Stir to combine (at this point rice should be just tender). Remove from heat, stir in parmesan and season with salt and pepper to taste. Serve immediately with extra grated 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.