Leek, Mushroom & Thyme Risotto

Ingredients:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 leek, sliced

• 250g mushrooms, sliced

• 200g risotto rice (Arborio)

• 750ml hot vegetable stock

• 1 tsp fresh or dried thyme

• 25g butter

• 40g grated Parmesan or nutritional yeast

• Salt & pepper

Method:

1. Heat oil in a large pan, add onion and leek; cook 5 mins.

2. Add mushrooms and thyme; cook until soft.

3. Stir in rice and cook 1–2 mins.

4. Add a ladle of hot stock, stirring until absorbed. Continue adding stock gradually for 20–25 mins until rice is creamy and tender.

5. Stir in butter and cheese, season to taste, and serve warm.