- 400g onions
- 1 courgette
- 200g mushrooms
- 2 vegetable stock cubes
- 500g risotto rice
- A handful of soft green herbs
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 ltrs boiling water
- 1.
Peel and finely slice the onions. Coarsely grate the courgette.
- 2.
Put a large pan over a medium heat for 2 mins. Add 2 tbsp oil, the onions and courgette. Season with a good pinch of salt and pepper. Cook for 10 mins, stirring now and then, till the veg are soft and lightly browned.
- 3.
While the veg fry, halve, quarter or thickly slice the mushrooms, depending on how large they are.
- 4.
Crumble the stock cubes into a large pan or bowl. Stir in 2 ltrs boiling water till the stock cubes dissolve. Set aside.
- 5.
Add the mushrooms to the pan. Cook and stir for 2 mins till they're juicy. Stir in the rice. Cook and stir for 2 mins.
- 6.
Add a ladleful of hot stock to the rice. Keep the heat set to medium-low and cook till the rice has absorbed the stock. Stir often, but not constantly - every few mins should do. Then keeping adding the stock and stirring till all the stock has been used up and the rice is soft and creamy
- 7.
While the risotto cooks, roughly chop the herb leaves. When the risotto is ready, stir in the chopped herbs. Taste and add a little more salt or pepper if you think it need sit. Serve the risotto in warm bowls.
- Tip
Keep & eat
Refrigerate leftovers for a maximum of 3 days. Reheat thoroughly before serving. A good way to reheat risotto is to shape it into little round cakes, dust with flour and fry till crisp. - Tip
Cheesed To Eat You
Grate in a big chunk of parmesan and add a few spoonfuls of butter to make this risotto extra creamy and rich.