Stovetop Mushroom and Leek Risotto

Pour the water for the stock (see pantry for amount) into a small saucepan on high heat.

Add the wild mushroom paste and vegetable stock paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the mushrooms and leek and stir-fry until softened, 5-6 mins.

Stir the garlic into veg pan and cook, stirring frequently, for 1 min more.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir a ladle of your stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.

The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

When the risotto has 3-4 mins of cooking time left, stir through the mangetout and cook for the remaining time until just tender.

Add a splash of water if you feel it needs it.