WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 5
Cooking Time: 25
In a small saucepan bring Campbell's Real Stock to the boil, then reduce to a very gentle simmer.
In a separate medium saucepan melt butter, add olive oil, leek, onion, garlic and cook over a medium heat for 2 minutes. Add mushrooms and cook for a further 3 minutes.
Add the rice and cook for a further minute or until the rice is coated in butter mixture. Add wine and stir continually with a wooden spoon until the wine has been absorbed.
Start to add the hot stock, ½ cup at a time, making sure all the liquid is absorbed before adding the next ½ cup of stock. Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture. Remove from heat and stir through grated parmesan and chopped parsley.