Mushroom Risotto

Delicious, creamy, full of flavour & comfort - this mushroom risotto feels like eating out in an Italian restaurant without even leaving the house. The recipe is simplified to the maximum, for a smooth and easy cooking experience, but without giving up on the taste effect. With a bunch of simple ingredients and in a few easy steps anyone can make the magic happen!

Cooking Time: 40 minutes

Serves: 2

Dietary Requirements: Vegetarian, Gluten Free

INGREDIENTS

2 tbsp olive oil

1 medium onion, finely chopped

1 clove garlic, minced or pressed

300g white mushrooms, sliced

1 cup risotto rice

3 cups hot vegetable broth

1/2 cup (50g) grated parmesan cheese +2 tbsp to serve

Big handful fresh parsley, chopped + small handful to serve

Salt & pepper to taste

UTENSILS

Chopping board

Knife

Large pan with a lid

Mixing spoon or spatula

HERE'S HOW TO MAKE IT

1. Heat a large pan over medium heat & add olive oil. When the oil is hot, add onion & garlic & cook for about 2 minutes or until translucent.

2. Stir in the mushrooms & continue cooking for about 10 minutes or until slightly brown.

3. Stir in the rice & toast for about one minute, stirring frequently.

4. Add hot vegetable broth & stir well. Bring to boil, stir again, put the lid on & let simmer over low/medium heat for about 20 minutes, stirring every 3-5 minutes. The rice is cooked when all the liquid is absorbed.

5. Turn off the heat, stir in Parmesan cheese & chopped parsley. Taste & adjust salt & pepper.

6. Serve immediately sprinkled with grated parmesan cheese & fresh parsley.

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