Mushroom, leek & thyme risotto

Ingredients //

@cobramestate olive oil

Leek - thinly sliced

Mushrooms (Swiss brown and enoki) - sliced

Fresh thyme

1L low salt vegetable stock

1.5 cups Arborio rice

Vegan parmesan

Pepper & chilli flakes

Optional - garlic and onion

Method //

1. Lightly fry off leek in olive oil (if using garlic and onion add now)

2. Add brown mushrooms and thyme

3. Once mushrooms are cooked add 1.5 cups of Arborio rice

4. Cook rice for 1-2 minutes then add 2 cups of vegetable stock, bring to a simmer and stir occasionally

5. Stir in enoki mushrooms

6. Once the first lot of stock has absorbed, add in the remainder of the stock and stir until fully absorbed

7. Serve with chilli flakes, pepper, vegan parmesan & lemon juice