[EASY] Creamy Mushroom Risotto

Heat a drizzle of olive oil and 1/2 the butter in a large frying pan over a medium-high heat. Add the sliced leek, chopped thyme, salt and pepper and soften for 2 minutes. Add the sliced mushrooms and cook, stirring occasionally until tender, 5-6 minutes. Add the Arborio rice and stir to coat. Add the boiling water (see ingredients list) and vegetable stock pot and stir to combine.

Transfer the risotto mixture to the baking dish. Gently stir to combine then cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes. Stir through 1/2 the grated Parmesan cheese,, baby spinach leaves, kale, white wine vinegar. Add the remaining parmesan cheese until risotto is creamy and the greens are just tender. Season to taste. TIP: Stir through a splash of water if the risotto looks dry.