Recipe: Carrot, Leek and Mushroom Risotto

Ingredients:

• 1 litre stock
• 3 tbsp butter
• 1 onion, diced
• 4 carrots, grated
• 1 carton of mushrooms, chopped
• 1 leek, diced
• 3 cloves garlic, crushed
• 2 tbsp thyme
• 2 cups arborio rice
• 1/2 cup of white wine
• 1/2 cup parmesan cheese
• Salt and pepper

Instructions:
1. Fry the onion, leek, carrots and mushrooms in the butter for five minutes.
2. Add the garlic, thyme and seasoning for about a minute.
3. Add the rice for a minute or so, followed by the wine.
4. Add the stock, ladle by ladle until it is soaked in and the rice is no longer crunchy.  Check the seasoning, add the cheese and serve.