Recipe: Mushroom Risotto

This is a great evening meal that’s become a staple in my weekly menu choices, especially when I want to make something that’s a little different to what I put together for my boy. Of course, it helps that it’s delicious and really quite simple to put together. A lot of people are apprehensive about making risotto as they think it’s tricky, but it’s just a little time consuming and takes a bit more effort than other mains, rather than being anything difficult. This recipe serves 2.

Ingredients

• 2 teaspoons oil
• Half white onion, chopped
• 120g risotto rice
• 50ml white wine
• 350ml vegetable stock, plus 100ml boiling water
• 180g mushrooms, chopped
• 60g light cream cheese
• Fresh parsley, chopped
• Freshly ground black pepper

1. Heat half of the oil in a frying pan and add the onion, gently frying over a medium heat for 3 minutes.
2. Add the rice to the pan and cook for 2 minutes, until lightly golden. Add the wine and heat until it’s been absorbed into the rice.
3. Set a timer for 22 minutes. Gradually add the stock and then the water, waiting until each part of the liquid has been absorbed by the rice before adding the next amount. Keep cooking the rice until the timer is up, as the rice should be perfectly cooked – if it’s a bit thick, add a little more hot water.
4. Heat the other half of the oil in another frying pan and add the mushrooms, frying for 5 minutes, until starting to brown.
5. Stir the soft cheese into the cooked rice, then add the mushrooms.
6. Plate up, sprinkle over a little chopped parsley and some freshly ground black pepper.