Mushroom, Spinach & Leek Risotto

Method

1. Heat the olive oil in a large saucepan or deep frying pan over a medium high heat. Add the leek and sauté for 3-4 minutes or until softened. Add the crushed garlic, chopped parsley stems and sliced mushrooms. Sauté for a further 3-4 minutes.
2. Next add the rice to the pan and stir. Cook for 2-3 minutes, whilst stirring, to allow the rice to brown slightly.
3. Add 1 cup of stock and stir again to combine. Cook on a low heat until the rice has absorbed most of the liquid. Make sure you stir the risotto frequently. Add another cup of stock and repeat this process. Add the final cup of stock and this time as the liquid is absorbed, taste the rice as you go. Once cooked to your liking, remove from the pan from the heat and stir through the baby spinach and parmesan cheese. Season to taste with sea salt and pepper.
4. Serve immediately and top with the parsley leaves.

Note: For a dairy-free alternative, omit the parmesan cheese or replace it with ¼ cup nutritional yeast flakes. 

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