Leek, mushroom, spinach and pea risotto

A fresh, yet comforting risotto that will tantalise your taste buds, and is a sure winner for a healthy mid-week menopause meal.

It scores low in the cost department and high in health.

Serves:          4-6

Prep time:     10 minutes

Cook time:     55 minutes 

Ingredients

• 2 tbsp olive oil

• 2 leeks, chopped

• 2 large garlic cloves, crushed

• small pinch of chilli flakes, optional

• 1.25 ltrs vegetable stock

• 300g Arborio risotto rice

• large knob of butter

• 250g chestnut mushrooms, sliced

• 300g frozen peas

• 2 large handfuls spinach

• 150g freshly grated parmesan, or vegan parmesan

• ½ cup dry white wine, optional

• sea salt and freshly ground pepper, to taste

Method

1. Heat 2 tablespoons olive oil in a medium oven-proof pot. Add the leeks, lower the heat and cook, stirring occasionally, until softened, about 5 minutes. Add one of the crushed garlic and chilli flakes if using, and cook for a further 1 to 2 minutes.

2. Add the risotto rice and fry until it starts to look transparent. Add a splash of wine and let it evaporate and then add the stock a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir well all the time. This should take about 20 minutes. Add a little extra hot water if it looks too heavy.

3. Meanwhile, prepare the mushrooms. In a frying pan melt a knob of butter on medium heat and fry the remaining garlic clove. Add the mushrooms and cook for five minutes until they have softened.

4. Once the risotto is cooked. Add the mushrooms to the mixture, along with the peas. Stir to heat the peas, then add the spinach and grated parmesan. Gently combine the ingredients, add a lid to the pan and gently heat through for a minute to allow the spinach to wilt. Serve with grated parmesan.