Mushroom risotto

Step 1/ 5

• 125 g mixed mushrooms
• 1 onions
• 1 cloves garlic
• 1 Celery sticks
• Olive oil
• Salt
• Pepper

Add oil, with mushrooms, onion, garlic celery and seasoning. Sauté until everything is softened.

Step 2/ 5

• 150 g risotto rice

Next add the rice, cook the rice off for a minute to break down the hard outer layer. And to insure the rice cooks well.

Step 3/ 5

• 15 g Flat leaf parsley
• 150 ml White wine (optional)
• 1 lemons

Once the rice has been cooked off. Add the wine, or lemon juice with the parsley. Cook of the alcohol and then add the stock.

Step 4/ 5

• ½ Vegetable stock cube

Add a ladle of hot stock to the rice and allow to cook. Every time the liquid evaporates refill with another couple ladles of stock. Make sure to stir the rice to ensure nothing gets burnt at the bottom.

Step 5/ 5

• 20 g Parmesan cheese
• butter

After 20 minutes the rice should be cooked, wait for any remaining liquid to evaporate. Turn the heat off and add the butter and cheese.

Enjoy your meal!