Easy mushroom risotto with baked Greek Cheese

For some midweek magic, flavour your risotto with a classic chestnut mushroom-garlic combo. Then stir in baked Greek cheese and a generous sprinkling of Italian hard cheese to finish. Easy, peasy.

ingredients

• 160g chestnut mushrooms
• 160g arborio rice
• 100g Greek salad cheese
• 1 brown onion
• 30g grated Italian hard cheese
• 15ml Chinese rice wine
• 700ml vegetable stock
• 1 garlic clove
• 5g parsley

method

Step 1 Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle Peel and finely chop the brown onion[s] Peel and finely chop (or grate) the garlic Chop the chestnut mushrooms roughly

Step 2 Heat a large, wide-based pan (preferably non- stick) with a drizzle of olive oil over a medium heat Once hot, add the chopped onion, garlic and mushrooms with a pinch of salt and cook for 4-5 min or until softened

Step 3 Whilst the veg is softening, dissolve the vegetable stock mix in 700ml [1.4L] boiled water

Step 4 Once softened, add the arborio rice and Chinese rice wine to the pan and cook for 1 min or until the rice wine has evaporated

Step 5 Add the vegetable stock to the pan and cook for 25-30 min, stirring frequently, or until the rice is cooked with a slight bite - this is your mushroom risotto Tip: Add in the liquid all at once for ease, but don’t forget to stir to release the starches in the rice!

Step 6 Add the Greek cheese to a tin foil-lined baking tray Drizzle with olive oil and season with a grind of black pepper and put in the oven for 10-15 min or until golden and softened

Step 7 While the risotto is cooking, chop the parsley finely, including the stalks Once done, stir half of the grated Italian hard cheese (save the rest for garnish!) through the mushroom risotto and season with a generous grind of black pepper Tip: Add a splash of water if the risotto is looking a little dry!

Step 8 Stir the baked Greek cheese into the mushroom risotto - this is your mushroom risotto with baked Greek cheese.

Serve the mushroom risotto with baked Greek cheese and garnish with the remaining grated Italian hard cheese and chopped parsley

Enjoy!