Mushroom risotto

Ingredients

• 80 g arborio rice
• 120 g mushrooms, sliced
• 400 ml vegetable stock
• 40 g onion, diced
• 20 g parmesan, grated
• 1 tbsp olive oil

Method

1. 1Heat the olive oil and soften the onion, then add the mushrooms and cook for 4 minutes.
2. 2Stir in the rice and toast for 1 minute.
3. 3Add the warm stock a ladle at a time, stirring, until absorbed each time.
4. 4After about 18 minutes the rice should be creamy and tender.
5. 5Stir through the parmesan and serve.