Tomato, Leek and Mushroom Risotto

 

Tomato, Leek and Mushroom Risotto

 

250g arborio or carnaroli risotto rice 1 x 285g jar condiverdi/antipasto mushrooms in oil 1 medium leek, sliced thinly 1 fat clove garlic, crushed small handful fresh parsley, roughly chopped small glass dry white wine 1 jar Loyd Grossman Tomato & Basil or Sweet Red Pepper sauce freshly grated parmesan or pecorino cheese, to serve sea salt and freshly ground black pepper 1. Boil the risotto rice in plenty of lightly salted water for 15 minutes timing from when the water returns to the boil. Drain but do not rinse. 2. Meanwhile, drain the oil from the mushrooms reserving about a tablespoon. Spoon this into a saucepan and heat then mix in the sliced leeks, crushed garlic and chopped parsley. 3. Stir-fry for about a minute or two until the leek is just wilted then add the wine and cook until reduced right down by about a half. 4. Mix in the drained mushrooms and the sauce of your choice. Bring to the boil, season to taste then simmer for about 5 minutes. By this time the rice should be cooked. 5. Stir the rice into the sauce and serve immediately topped with grated cheese..