Mushroom Risotto

Ingredients

For 4 portions

• 🍚 300g rice (dry)
• 🍄 250g mushrooms
• 🧅 1 medium onions
• 🧄 2 cloves garlic
• 🧈 2 Tbsp butter
• 🏺 1 Tbsp olive oil
• 🍷 100ml wine, table, white
• 🍆 2 cubes vegetable stock cube
• 🥤 1,000ml tap water
• 🧀 50g parmesan cheese

Method

1. Dissolve the stock cubes in the hot water and keep warm.
2. Heat the olive oil and 1 Tbsp butter in a wide pan. Add the chopped onion and cook gently for 5 minutes until soft.
3. Add the minced garlic and sliced mushrooms. Cook for 5–6 minutes until the mushrooms release their liquid and start to colour.
4. Stir in the rice and cook for 1–2 minutes until the grains look translucent at the edges.
5. Pour in the white wine and stir until it has almost evaporated.
6. Add the warm stock a ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This takes about 18–20 minutes.
7. When the rice is creamy and al dente, remove from the heat. Stir in the remaining butter and grated Parmesan. Season to taste.
8. Serve immediately, topped with extra mushroom slices and chopped parsley if desired.