Mushroom risotto

QServes 4

QPrep 10 mins plus soaking

50g dried porcini mushrooms 1 vegetable stock cube

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped 250g chestnut mushrooms, sliced 300g risotto rice, such as arborio 175ml dry white wine (or use

extra stock)

25g butter 3 Simmer and stir

Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble so the alcohol evaporates. Keep over a medium heat and pour in a quarter of the mushroom stock. Simmer, stirring often, until the rice has absorbed all the liquid. Add the same amount of stock and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

QQCook 25 mins

handful of parsley leaves, chopped 50g parmesan, grana padano or

vegetarian alternative, grated

PER SERVING 445 kcals, protein 15g, carbs 63g, fat 17g, saturates7g, fibre 4g, sugars 3g, salt 1.5g

return to the heat and stir until the liquid is absorbed. Repeat as necessary.

It tastes strongly of wine

You may have used too much wine, or the alcohol may not have evaporated before the stock was added.

The dried mushrooms are chewy

Make sure you leave them to soak for long enough. Also, don’t soften the fresh mushrooms on too high a heat, as they may lose their moisture and toughen up.