Leek, Mushroom & Lemon Risotto

• 8 ounces leeks, trimmed
• 8 ounces mushrooms
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 6 tablespoons butter
• 1 large onion, roughly chopped
• 1 34 cups arborio rice
• 5 cups vegetable stock, hot
• 1 lemon, juice and zest of, grated
• 23 cup parmesan cheese, grated
• 18 cup chives, chopped
• 18 cup parsley, chopped

1. Wash the leeks well.
2. Slice in half lengthwise and roughly chop.
3. Wipe the mushrooms with paper towels and roughly chop.
4. Heat the oil in a large saucepan and cook the garlic for 1 minute.
5. Add the leeks, mushrooms and salt & pepper to taste.
6. Cook over medium heat for about 10 minutes or until softened and browned.
7. Remove from pan and set aside.
8. Add 2 tbsp of the butter to th epan and cook the onion over medium heat for about 5 minutes.
9. Stir in the arborio rice and cook for 1 minute.
10. Add 1 ladleful of hot stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed.
11. Add another ladleful as each previous one is absorbed, this should take about 25 minutes.
12. The risotto will turn thick and creamy.
13. The rice should be tender but not sticky.
14. Just before serving, stir in the leek & mushroom mixture along with the remaining butter, grated lemon zest, 3 tbsp of the lemon juice, half of the parmesan and the herbs.
15. Serve and sprinkle with the remainder of the parmesan and herbs.

leeks, mushrooms, olive oil, garlic, butter, onion, arborio rice, vegetable stock, lemon, parmesan cheese, chives, parsley

Taken from www.food.com/recipe/leek-mushroom-lemon-risotto-217940 (may not work)