Mushroom Leek & Feta Risotto

Ingredients

• 2 cups Arborio Rice
• 2 tablespoons olive oil
• 4 large cloves garlic crushed
• 4 cups (500ml) Salt Reduce Chicken Stock (or veg stock)
• 1 cup dry white wine
• 1 tablespoon of herbs either dried or fresh
• 1 leek, washed and sliced
• 10 mushrooms, we used standard button, large, if small use 15, sliced
• 80g (2.8oz) Premium Feta (we use Dodoni Brand)
• 6 tablespoons FRESH Parmesan Cheese grated
• 1 teaspoon pepper

Method

1. 1In a pot put your stock, bring to boil then turn down to a simmer.
2. 2In a large non stick frypan heat the oil and sauté the leeks for approx 5 mins on low heat making sure you don’t add any colour.
3. 3Once cooked add the rice, stirring so it doesn’t stick to the pan, for around 1 minute.
4. 4Now add the wine and keep stirring until the wine has soaked into the rice.
5. 5Now add a ladle of the stock to the rice, keep stirring and once liquid has soaked in add another ladle. Season with pepper and herbs.
6. 6Now add 2 handfuls of the mushrooms with another ladle of stock. Keep adding more handfuls of mushrooms and stock until all used, this should take 20 minutes.
7. 7After the last liquid has been used, add crumbled feta and parmesan and stir until all incorporated.
8. 8Serve with 1 slice of crusty bread.