Mushroom Risotto

Creamy arborio rice cooked slowly with mushrooms, onion and vegetable stock, finished with parmesan.

SHOPPING LIST

• arborio rice300g
• mushrooms250g
• onion1
• garlic clove2
• vegetable stock cube1
• white wine150ml
• butter50g
• parmesan cheese50g
• olive oil1 tbsp
• dried thyme1 tsp

METHOD

1. 1Dissolve the stock cube in 800ml of boiling water.
2. 2Heat the olive oil and half the butter in a pan, then fry the onion and garlic for 3 minutes.
3. 3Add the mushrooms and thyme and cook for 5 minutes until softened.
4. 4Stir in the arborio rice and cook for 1 minute, then pour in the white wine and stir until absorbed.
5. 5Add the hot stock a ladle at a time, stirring constantly, until the rice is creamy and tender, about 20 minutes.
6. 6Stir in the remaining butter and parmesan, then serve immediately.

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