Mushroom, Leek and Spinach Risotto
A full flavoured risotto - add your favourite mushrooms and extra chilli flakes for an extra kick!  I used Sublime Truffle & Parmesan butter for this recipe and it took it to another level (check details below).  
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Ingredients
  • 1.1 l chicken or vegetable stock
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 leek (finely sliced)
  • 1/2 - 1 tsp chilli flakes
  • 150 g mixed mushrooms (roughly chopped)
  • 400 g risotto rice
  • 300 ml dry white wine
  • 150 g baby spinach leaves
  • sea salt & pepper (freshly ground)
  • 70 g butter (I used Truffle & Parmesan butter)
  • 100 g Parmesan cheese (grated)
Instructions
  1. To make the risotto, heat the stock in a pan. Put the olive oil and butter into another pan and leek and chilli flakes, fry on a low heat until softened.
  2. Add the mushrooms and cook for a further 2-3 minutes and then add the rice and turn up the heat.
  3. When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.
  4. Add the first ladle of stock and reduce the heat to a simmer. Keep adding the ladles of stock gradually allowing each ladle to be absorbed before adding the next. This should take around 15 minutes. Season to taste.
  5. Remove from the heat and add the spinach, butter and Parmesan, stir well. Place the lid on the pan and allow to rest for 2 minutes.
  6. Serve the risotto in a serving bowl, enjoy!
Recipe Notes

For this recipe I used the most delicious Truffle & Parmesan butter that was gifted to me by https://sublimebutter.com/ it tasted wonderful.