Creamy mushroom risotto

Name: Creamy mushroom risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g Arborio rice; 400 g Mushrooms, sliced; 1 Onions, finely chopped; 0.5 Garlic, cloves, crushed; 2 Vegetable stock cubes, dissolved in 1.2 litres hot water; 40 g Butter; 20 ml Olive oil; 50 g Vegetarian hard cheese, grated; 10 g Fresh parsley, chopped; 0.5 Lemons, juice only; 3 g Salt; 2 g Black pepper

Golden mushrooms and a little lemon make this a comforting risotto that feels special on a weeknight.

Ingredients

300 g Arborio rice
400 g Mushrooms, sliced
1 Onions, finely chopped
0.5 Garlic, cloves, crushed
2 Vegetable stock cubes, dissolved in 1.2 litres hot water
40 g Butter
20 ml Olive oil
50 g Vegetarian hard cheese, grated
10 g Fresh parsley, chopped
0.5 Lemons, juice only
3 g Salt
2 g Black pepper

Method

Fry the mushrooms in half the oil in a large pan over a high heat for 8 minutes, until golden. Season and tip onto a plate.
Lower the heat, add the rest of the oil and soften the onion for 6 minutes. Add the garlic for 1 minute.
Stir in the rice for 1 minute until glossy, then begin adding the hot stock a ladle at a time, stirring often. Let each ladle soak in before adding more.
When the rice is creamy and just tender, stir the mushrooms back in with any juices.
Take the pan off the heat and beat in the butter, cheese, parsley and lemon juice. Put the lid on for 2 minutes, then serve.