1 punnet of mushrooms
400g risotto rice
2 cloves of garlic
Seasoning from the store cupboard: oil, seasoning and stock cube (vegetable or mushroom)
- Make sure your areas is clean and tidy and wash your hands before your start.
- Give the mushrooms a quick, gentle wash – you don’t want them absorbing lots of liquid.
- Peel the mushrooms. The skins give extra flavour and colour to the stock.
- Add skins to a vegetable or mushrooms stock cube and add two boiling water to make it to two pints. Leave the skins in the stock to infuse. Add a dash of miso for an extra umami hit.
- Finely dice the onion.
- Slice the mushrooms.
- Add grated or crushed garlic to two tablespoons of cold oil in a frying pan. Adding garlic to cold oil helps to avoid the garlic from burning.
- Add the diced onion and cook until soft and translucent.
- Add mushrooms and cook down with minimal colour.
- Season with salt. Adding now means you will have more taste and use less salt.
- Add rice and coat with the content of the pan.
- Slowly add the hot stock, by stirring in a small amount of liquid (one ladle) and letting the rice soak up the liquid before adding more. Rice should be cooked 'al dente' after 20 minutes. If too hard for your taste, simply add more stock until you get the consistency you like.
- Taste and adjust seasoning, add black pepper if desired. For an extra one of your five a day, frozen peas can be added to the rice mixture while adding the stock.
Serving suggestion: finish with a drizzle of olive oil and cheese, serve with a mixed salad or garlic bread.
Only reheat rice once, ideally cook and eat straight away.