Moreish Mushroom Risotto

In a large pot, add the vegetable stock powder and the boiling water, then place over a low heat to keep warm.

In a large saucepan, heat the olive oil over a medium heat and sauté the brown onion for 5 minutes or until soft. Add the arborio rice, coat the grains and toast for 1 minute. Pour in the dry white wine, sprinkle in half of the mushrooms and cook for 2 minutes until the wine reduces slightly. Add a ladle of hot vegetable stock and stir continuously until the stock has been absorbed and then add another ladle. Repeat this process for approximately 25-30 minutes or until the rice is cooked ‘al dente’.

Meanwhile, heat the butter in a frying pan over a medium heat. Add the garlic, the remaining mushrooms and a pinch of salt. Cook for about 5 minutes, stirring occasionally until the mushrooms are brown and juicy. Add in half of the parsley.

Scrape the mushrooms and any pan juices into the risotto, taste and season accordingly. Then add half of the Parmesan cheese and stir well.