Leek, Mushroom and Lemon Risotto - Allotment Recipe

Ingredients

• 8 oz (225 g) trimmed leeks
• 8 oz (225 g) mushrooms
• 2 tablespoons (30 ml) olive oil
• 3 or 4 cloves of garlic, crushed
• 3 oz (84 g) butter
• 1 large onion, peeled and roughly chopped
• 12 oz (340 g) arborio rice
• 2 pints (1.2 litres) hot vegetable stock (you can use vegetable stock cubes)
• Grated rind and juice of 1 lemon
• 2 oz (56 g) grated parmesan cheese
• 4 tablespoons (60 ml) mixed chopped chives and flat leaf parsley
• Salt and ground black pepper to taste