Leek Mushroom & Lemon Risotto

Step 1: To begin making the Leek Mushroom & Lemon Risotto, heat the butter and olive oil in a heavy bottom pan over a medium heat

Step 2: Add the garlic, leek and mushroom and saute for 2-3 minutes until leeks and the mushrooms get lightly soft

Step 3: Add the rice and wine and bring to the the risotto to a brisk boil

Step 4: Reduce the heat and simmer till wine is completely absorbed

Step 5: Once the wine is completely evaporated, add the vegetable stock and simmer until the rice is completely cooked and all the stock is absorbed

Step 6: If the stock dries up before the rice is cooked add a little more warm water or stock and keep stirring intermittently so the rice does not get burn from the bottom and gets cooked evenly

Step 7: Once the rice is cooked, stir in the cheese, salt, lemon zest, lemon juice and stir until the cheese melts into the risotto

Step 8: Finally sprinkle crushed black pepper

Step 9: Serve the Leek Mushroom & Lemon Risotto warm along with a side of Rustic Rosemary Garlic Zucchini Bread and a glass of wine for a weekend dinner