Light Mushroom Risotto

Ingredients

• 300g arborio rice
• 400g mixed mushrooms, sliced
• 1 onion, finely diced
• 3 cloves garlic, minced
• 150ml dry white wine
• 1 litre hot vegetable stock
• 30g Parmesan, finely grated
• 1 tbsp olive oil
• 1 tbsp butter
• Fresh thyme and parsley to serve

Method

1. 1

   Heat olive oil in a wide pan. Sauté onion 5 minutes until soft. Add garlic and cook 1 minute.

2. 2

   Add mushrooms and cook 5 minutes until golden. Remove half and set aside.

3. 3

   Add rice and stir to coat. Pour in wine and stir until absorbed.

4. 4

   Add hot stock one ladle at a time, stirring constantly, until each addition is absorbed — about 20 minutes.

5. 5

   Remove from heat. Stir in butter and Parmesan. Season well.

6. 6

   Serve topped with reserved mushrooms, fresh thyme, and parsley.