2 tbsp olive oil
300g risotto rice
2 leeks, trimmed and thinly sliced
1 garlic clove, crushed
200g chestnut or closed cup mushrooms, sliced
150ml dry white wine
900ml vegetable stock
100g frozen peas, thawed
100g mature Cheddar cheese, finely grated
1 Heat the oil in a large pan. Add the rice and cook gently over a low heat for 1-2 minutes, stirring until it looks glossy but not browned.
2 Add the leeks, garlic and mushrooms and stir for another minute. Pour in the wine and allow it to bubble, then pour in half the hot stock. Stir well.
3 Cook over a medium heat for 20-25 minutes, stirring often. Add the remaining stock a little at a time, until the rice has absorbed all the liquid. The rice should be tender with a creamy texture, and retain a little 'bite'.
4 Add the peas and most of the cheese, stirring gently to mix them in. Check the seasoning, adding some pepper if needed. Serve, sprinkled with the Cheddar.