Mushroom Risotto

Ingredients

• Arborio rice180 g
• Mushrooms, sliced200 g
• Onion, finely diced70 g
• Low-salt vegetable stock750 ml
• Olive oil1 tbsp
• Butter20 g
• Hard cheese, finely grated30 g

Method

1. Keep stock hot in a small pan; heat olive oil in another pan and cook mushrooms 5 minutes until soft, then remove.
2. Melt half the butter in the same pan; soften onion 5 minutes, then stir rice 1 minute.
3. Add hot stock one ladle at a time over medium-low heat, stirring frequently and adding more as absorbed, for 18–22 minutes.
4. When rice is tender with a slight bite, return mushrooms, stir in remaining butter and cheese, and rest 2 minutes.

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