Risotto is so easy to make and you can make it all in one saucepan. I love making mine with mushrooms but you can swap for other delicious vegetables such as beetroot, peas or pumpkin.

Preparation Time: 5 minutes / Cooking Time: 20-25 minutes / Serves 4

Ingredients

• 400g risotto (alborio) rice
• 1 cup of dry white wine
• 1 litre vegetable stock
• 1 brown onion, finely chopped
• 8-10 button mushrooms, finely sliced
• 2 tbp olive oil
• 100g grated Parmesan or Pecorino cheese (although I used ‘Firecracker’ chilli cheese from South Coast Cheese)

Method

1. Brown the onions in a saucepan on a medium heat.
2. Add rice to coat with oil and then add white wine to deglaze.
3. Add vegetable stock one-third at a time and stir the mixture occasionally to avoid the mixture sticking to the saucepan
4. After about 15 minutes (or when the rice is two-thirds cooked), add the mushrooms and stir evenly throughout the rice.
5. Once the risotto is just tender and cooked, take the saucepan off the heat and stir the cheese in until evenly combined.