Mushroom & Thyme Risotto

Serves 8

Ingredients

• 2 x onions
• 2 x thick leeks (the middle section)
• 3 tbs oil
• 2tbs butter
• 200g Portobello mushrooms
• 250g Portabellini (brown) mushrooms
• 250g White button mushrooms
• 5 cloves garlic
• 4 tbs fresh chopped Thyme
• 150g parmesan
• 2 chicken/or veg stock cubes (you can also used dried mushrooms as stock instead)
• 2 cups (500g) risotto rice
• 150ml white wine
• 1.3 L water
• 200ml cream
• 2 tbs lemon juice
• 2 tbs salt (adjust to taste)
• 1 tbs black pepper

Steps

Boil 500ml of the water and add your stock until dissolved.

Dice the onions and leeks and sauté in the oil on a medium to high heat until the onions are translucent and soft.

Slice the mushrooms and add to the onion mix. When all mushrooms have cooked down add your garlic and thyme and stir.

Add in the risotto rice and stir for 2 minutes until well combined

Adjust to a slightly higher heat, then add the white wine and lemon juice and stir until it has been completely absorbed by the rice.

Add the stock to your rice and keep stirring until the water is completely absorbed.

Once absorbed, add another 500 ml water to the rice and stir until absorbed, then add the remaining the liquid and stir until almost dissolved.

Add in the salt, pepper, cream and the parmesan cheese (keep 50g of the cheese aside to add on top for serving) stir until the rice is cooked all the way through; the mixture should still be slightly loose and creamy. Add in your butter and stir. Taste for seasoning.

Serve with grated parmesan cheese and fresh thyme (chives are optional).