Risotto always goes down well in our household. This mushroom version is a perfect warming dish during winter, and the leftovers can be used to make Risotto Balls, so your little ones won't get bored of the same dish.
1 tbs Olive oil
1 tbs Butter
200g Mushrooms (chopped)
1 Small Zucchini (grated)
1 tbs Mixed Italian herbs
1 cup Aborio risotto rice
4 cups Vegetable stock
1/3 cup Parmesan cheese
Heat butter and olive oil in a bit pot, then add your leeks and cook for 2-3 minutes until soft.
Add your mushrooms, grated zucchini and herbs and cook for another 5-8 minutes till the mushrooms have softened.
Add your Risotto rice and stir so it’s nicely covered in the mushroom sauce and olive oil.
Then add the stock, give it a good stir and bring to boil. Once boiled, bring the heat down and simmer.
Don’t go too far, as you will need to give it a stir every now and then to prevent the rice from sticking to the bottom of the pot. Add a little warm water to the pot if the stock had been soaked up and the rice isn’t cooked yet (should take about 30 minutes to cook).
Once the rice is cooked and the liquid is fully absorbed into the rice, turn the stove off, add the parmesan and stir it all in.
Serve with another sprinkle of parmesan cheese and tuck in.
Store in the fridge for up to 3 days, or make into Risotto balls or freeze for up to 3 months.