Mushroom risotto recipe

This is one of my favourite recipes, so I thought I better blog about it so I don't lose it :) It's from the AIS Survival From the Fittest cookbook, which has a bunch of recipes from it including this one on the AIS website.

Mixed Mushroom Risotto

olive or canola oil spray
1 leek, halved lengthways, sliced
500 g mixed mushrooms (e.g. button, swiss, shitake), sliced
2 cups arborio rice
1½ litres MAGGI All Natural Chicken or Vegetable Liquid Stock
100 g enoki mushrooms
¼ cup grated fresh Parmesan cheese
2 spring onions, thinly sliced on diagonal


Spray a large saucepan with oil and heat. Add leek and all mushrooms except enoki and cook, stirring, over medium heat for 5 minutes, until softened. Add rice and cook, stirring for 2 minutes. Add stock, reduce heat and simmer uncovered for 20-25 minutes or until liquid is almost all absorbed. Add enoki mushrooms and cheese and stir well to combine - it should look slightly creamy. Garnish with spring onion and serve with steamed greens or salad. Season to taste.