Mushroom risotto is cheap, healthy and incredibly simple to make. This can either serve up to four people or be kept in the fridge for up to five days as leftovers.
If you want to add more of a tangy taste to this recipe, add a portion of butternut squash.
• 250-300g of arborio rice
• 3-4 cloves of garlic
• 1 white onion
• Peas (as many or as few as you want)
• A stock cube (vegetable or chicken)
• 300g of mushrooms
• A pinch of salt and pepper
• Parmesan cheese
1. In a large saucepan, cover the risotto rice with boiling water and simmer on a medium heat.
2. Add the stock cube and stir until dissolved.
3. Peel and chop the onion and garlic and, in a separate pan, fry until they begin to soften and slightly brown.
4. If adding butternut squash, dice up half a squash and add it to the softened garlic and onion.
5. Add the peas and softened onion mix to the rice.
6. Leave to cook for around 20 to 30 minutes (longer if using butternut squash) before checking to see how much the rice has softened. You may also need to add more water, so keep an eye on this.
7. Add salt and (optional) pepper, and stir regularly to ensure that the rice does not stick to pan.
8. Add the mushrooms and cook for a further 15 minutes. Have a taste to see that the rice is plump and soft.
9. Dish up for around four people, or store the rest and leave to cool.
10. Sprinkle with grated parmesan cheese and voila!