Mushroom and leek risotto

Risotto is a great stock-cupboard dish for any meal and can be made easily with ingredients you find in the fridge. Add meat or fish to this version if required. Serves 4.

INGREDIENTS

1 litre stock (vegetable or chicken)

3 tsp olive oil

2 leeks, sliced

1/2 onion finely diced

8-10 sage leaves, chopped

tarragon to taste

150g Arborio risotto rice

250g chestnut mushrooms, sliced

1 garlic clove, crushed

pinch of salt

1-2 tbsps Parmesan cheese, grated

METHOD

1) Bring the stock to the boil and simmer very gently.

2) Put one teaspoon of the oil in a separate pan and put on a low heat on the hob. Add leeks and onion and stir briefly. Leave on the lowest heat and put the lid on for around 10 minutes, checking occasionally.

3) Add the sage and tarragon, another teaspoon of olive oil, stirring in, and then immediately throw in the risotto rice, stirring to coat in the oil.

4) Add the stock ladle by ladle, stirring in each time, until the rice is cooked through.

5) While the risotto is cooking (or beforehand if you prefer), heat the last teaspoon of oil in a small pan and put on a low heat. When warm, fry the mushrooms and crushed garlic, with a pinch of salt. Stir, increase the heat slightly and put the lid on for about 5 minutes, moving them about in the pan every now and again. Remove the lid and increase the heat slightly to finish off.

6) Once the risotto and mushrooms are cooked, add the mushrooms to the risotto and stir in. Add the Parmesan to taste, and serve.