This is a hearty, vegetarian recipe that can easily be served as a main course. Including prep time, it only takes about 40 minutes to make, but do note that it requires constant attention. Because you'll need to continuously stir the risotto, it's best to have your ingredients prepared (measured out and chopped) beforehand. You will also need a non-stick frying pan or skillet and a fairly large, heavy-bottomed saucepan, besides these ingredients:

2 tbsp olive oil, separated
2 cups Arborio or short-grain brown rice
1/2 cup dry white wine (or cooking sherry), plus extra to de-glaze the pan
4 cups vegetable stock, "low sodium" kind if possible set aside small extra amount, may be needed
2 cups sliced and coarsely chopped leeks
2-3 cloves minced garlic (to taste)
2 tbsp fresh thyme, finely chopped
1/2 fresh chanterelle mushrooms (or a wild mushroom blend)
1/2 cup goat cheese (packed)
2 tbsp grated parmesan or parmesan-reggiano cheese, plus extra for garnish (do NOT use dry, powdery parmesan from a plastic cylinder, such as Kraft)
3 tbsp fresh parsley, finely chopped
1/4 to 1/3 cup toasted, chopped walnuts (to taste)
1/4 cup toasted pine nuts
optional salt and pepper to taste
optional parsley sprigs as garnish

To toast the walnuts, preheat your oven to 375 degrees F, then bake them in a single layer on an ungreased sheet for about 8 minutes, just until they are fragrant and turning a rich, medium brown. To toast the pine nuts, cook them in the dry skillet over medium heat, until they turn golden brown (about 3 minutes); if they seem to be cooking unevenly, stir them lightly and reduce heat to low you can probably toast them for another minute or so, but you should remove them from the heat soon. You'll need to remove them from the skillet before you start cooking the rest of the dish.

Cook 1 tbsp of the oil in the saucepan over medium-high heat, until heated through; add rice, stirring it well to coat the grains with the oil, until the rice begins to crackle - try to keep it from sticking to the bottom. Add the wine and stir until the liquid is absorbed, then gradually add the stock (about one cup at a time), stirring often, as this liquid is absorbed. If the stock seems to evaporate before the rice is tender, reduce the heat slightly; you may need to add a little extra stock to guarantee that the rice is fully cooked. You should expect the rice to cook (and to keep stirring) for about 20 minutes. When the rice is tender, fluff

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