Mushroom risotto

Ingredients

• 300g Arborio rice
• 400g Chestnut mushrooms
• 1 Onion
• 1 litre Vegetable stock
• 75g Parmesan
• 50g Butter

Method

1. 1Fry the sliced mushrooms until golden and set aside.
2. 2Soften the onion, stir in the rice for a minute, then add hot stock a ladle at a time, stirring, until creamy (~20 min).
3. 3Stir the mushrooms back in.
4. 4Finish with the butter and grated parmesan.