Leek & Parmesan Risotto

Ingredients:

• 25g butter
• 1tbsp olive oil
• 4 spring onions, trimmed and finely chopped
• 2 leeks, trimmed and finely chopped
• 2 garlic cloves
• 150g brown rice
• 750ml vegetable or chicken stock
• 25g Parmesan, finely grated

Instructions

Bring the stock to simmer. Heat a large wide pan and add half the butter and olive oil. Add the spring onions, leek and garlic and cook for 5 mins until softened. Add the rice and stir. Add the stock a little at a time, stirring until the rice is tender. Stir in the Parmesan and the rest of butter and season.