Mushroom, leek, and lemon risotto

2-3 trimmed leeks
2-3 cups mushrooms
8 tbsp olive oil
3 garlic cloves, crushed
3 green onions
2 cups arborio rice
5 cups of vegetable stock
1/2 cup lemon juice

Slice the leeks in half, then chop into small pieces. Chop the mushrooms as well. Heat 6 tbsp of the oil and cook the garlic for about a minute. Add the leeks, mushrooms, and onions, and cook over medium heat for about 10 minutes. Add the remaining 2 tbsp of oil, then stir in the rice. Cook for about 1 minute, or until the grains are translucent. Add a ladleful of stock to the pot, and cook until all the liquid is absorbed. Continue adding the stock one ladle at a time until it has completely absorbed (this usually takes about 25-30 minutes). If desired, garnish with parsley and serve with lemon wedges.