You will need 3 pans - one with a lid for the risotto, one for the stock and another with a lid for the mushrooms.
1. Wash the leeks and slice - about the width of a pound coin.
2. Finely dice the onion.
3 Finely chop the garlic and crush to a paste with the aid of salt and the back of your knife. If you feel uncomfortable doing this, you can use a crusher but will probably need an extra clove as half the garlic will stay in the crusher.
4. Slice the mushrooms.
1. Bring the stock to the boil and simmer very gently.
2. Spray olive oil, or other low fat cooking spray, into your risotto pot or pan - I use my old faithful Le Creuset pot - and put on a low heat on the hob.
3. Throw in the leeks when the pan is warm enough, and stir briefly. Leave on the lowest heat and put the lid on. The heat will encourage the liquid to escape from the vegetables and the lid on your pot will effectively steam the leeks, rather than having to fry them off in loads of butter. Check occasionally that the leeks aren't sticking and give them the odd stir. After around 10 minutes your leeks should have wilted nicely and be lovely and soft.
4. Add the herbs.
5. At this stage, put in the teaspoon of olive oil, stirring in, and then immediately throw in the risotto rice, stirring the rice in to coat in the olive oil. You may not think that a teaspoon is enough to coat the rice, but you'd be wrong! Don't be tempted to leave out the oil - you'll end up with a lumpy, claggy mess at the end, rather than individual grains of rice.
6. Add the stock ladle by ladle, stirring in each time, until the rice is cooked through. You may need more or less stock, I find I've used slightly more and slightly less each time - probably depending on the rate at which it's been boiling.
1. Whilst the risotto is cooking (or beforehand if you prefer), spray your mushroom pan with a couple of sprays of oil and put on a low heat. When warm throw in the crushed garlic, cooking off for a matter of 30 seconds, then the mushrooms, and a pinch of salt. Stir, increase the heat slightly and put the lid on for about 5 mins, moving them about in the pan every now and again.
2. Remove the lid and increase the heat slightly to finish off. This will change the texture to a slightly drier one which will have a nice contrast with the softness of the rice and leeks.
1. Once the risotto and mushrooms are cooked, and the mushrooms to the risotto and stir in. Add the parmesan as your taste/waistline dictates(!), season, and serve.