Leek and mushroom risotto

At the end of November, with colder, shorter days, it's good to have something hearty and warming to look forward to at dinner time.

This risotto, made in the microwave, has become a firm family favourite over the past year or so. It is simple to make, very filling and tastes wonderful.  The recipe below serves 4.

You will need

• 25g butter
• 1 tablespoon of oil
• 1 leek, cut into slices
• 1 crushed garlic clove
• 300g risotto / Arborio rice
• 850 ml hot vegetable stock
• 250g chestnut mushrooms
• 50g grated hard cheese (Parmesan or similar is best)

1.   Put the butter, oil, leek and garlic into a Microwave safe bowl, cover and cook on High for 5 minutes.

2.   Stir the rice into the leeks, add stock, season and stir

3.   Cook uncovered on high for 10 minutes

4.   Throw in the mushrooms, stir and cook uncovered on High for 6 minutes

5.   Mix in half the cheese and leave the risotto to stand for 5 minutes

6.   Serve and sprinkle the remaining cheese on top.

Enjoy.