Mushroom Risotto

Mushroom Risotto - Serves 4

Ingredients
Fry Light
8-10 spring onions, finely chopped
4 garlic cloves, finely chopped
4 baby leeks, finely sliced
14oz / 397g mixed mushrooms roughly chopped
9oz / 255g arborio or risotto rice
1.75pt / 1litre vegetable stock
salt and pepper
small handful each of parsley and rosemary, finely chopped

Method
1. Spray a pan with fry light and fry the spring onions, garlic and leeks for 3-4 minutes.  Add the mushrooms and rice and fry for a further 3-4 minutes.
2. Add a ladleful of stock and stir and cook until all the liquid is absorbed.  Repeat until all stock used up.  This will take about 25-30 minutes.
3. Season well and stir in chopped herbs before seasoning.