Chop the leeks and mushrooms, crush the garlic and heat gently in a deep pan with the butter.

Mix the stock with 1 litre boiling water

Add the rice, half of the stock and the dried mushrooms to the leeks. Cook on a medium heat. Add the remaining stock during cooking.

Heat the pine nuts on a tray until golden brown.

Roughly chop the blue cheese & add with the Parmesan when the risotto is cooked. Stir in & serve.

Add the rocket, pine nuts and parmesan crisps.

Mix ingredients in a bowl.

Create 4 circles on an oven tray, approx. 6cm wide. Heat in the oven at 200 Celcius for approx. 8 minutes.

Use a flat spatula to place warm crisps on a rolling pin, wrap with cling film, cool.