Creamy Mushroom Risotto


1tbs olive oil
Half an onion, chopped
Couple of cloves of garlic, minced
75g arborio rice
125g mushrooms, chopped
25ml white wine
250ml vegetable stock
Salt & pepper to taste
1 tbsp butter

What to do:

Heat the oil in a large pan then gently fry the onion, garlic and mushrooms over a medium heat until soft, about 3 minutes.

Add the rice and stir for 1 minute, then pour in the wine.

When the wine has evaporated, add one-third of the stock. Keep stirring until it has evaporated then repeat the process twice more with the rest of the stock. This should take 20-30 minutes in total.

Once all the stock has evaporated and the rice is nice and soft, add the salt and pepper.

Finally, add the butter and stir well.