Leek and Mushroom Risotto

A rather straightforward risotto dish from one of my random vegetarian cookbooks. I used mature cheddar cheese but if you can get hold of any vegetarian parmesan style cheese (or if you are happy to eat parmesan cheese) then that would also work very well.

Serves 4

Ingredients:

2 leeks, sliced thinly
2 garlic cloves, crushed
300g risotto rice
850ml hot vegetable stock
250g chestnut mushrooms, sliced
50g strong flavoured cheese (mature cheddar, or vegetarian parmesan), grated
1 tsp dried sage

Instructions:

1. Fry leeks and garlic in oil in a pan on medium heat for 10 minutes or so, until leeks have begun to soften.

2. Add the mushrooms and cook for 5 - 10 minutes until almost cooked.

3. Stir in the rice and sage and cook for a minute or so.

4. Lower the heat, add the stock a ladle at a time and stir until absorbed. Continue stirring until cooked.

5. Add half the cheese and stir in the risotto. Serve with the remaining cheese on top. Season with salt and pepper as desired.