Leek, mushy and spinach risotto

I've always got a batch of vegetable risotto in the freezer because Fletcher loves it and it's a great way for loading him with vegetables.

Ingredients

1 leek

500g cup mushrooms

2 big handfuls baby spinach

2 cups salt reduced vegetable stock

1 cup water

2 sprigs thyme

1/2 cup cheese - whatever you've got in the fridge

1 cup arborio rice

Method

1. Finely chop the leek and mushrooms

2. Add a good glug of olive oil to a medium saucepan and add the leek and mushrooms, cooking for about 5 minutes until soft

3. Add the rice and thyme, and cook for another minute

4. Combine the stock and water and slowly stir through the rice, around 1/2 cup at a time, until it's absorbed and the rice is tender - this takes around 15 minutes

5. Stir through spinach leaves and cheese

6. Remove the thyme stems before serving or freezing