Heat butter and olive oil in a heavy bottom pan over medium heat.

Add garlic, leek, and mushroom and saute for 2-3 minutes until leeks and mushrooms are lightly soft.

Add rice and wine and bring to a brisk boil.

Reduce the heat and simmer until wine is completely absorbed.

Once the wine is completely evaporated, add the vegetable stock and simmer until the rice is completely cooked and all the stock is absorbed.

If the stock dries up before the rice is cooked add a little more warm water or stock and keep stirring intermittently so the rice does not get burn from the bottom and gets cooked evenly.

Once the rice is cooked, stir in the cheese, salt, lemon zest, lemon juice and stir until the cheese melts into the risotto.

Finally sprinkle crushed black pepper.

Serve the Leek Mushroom & Lemon Risotto warm along with a side.