Creamy mushroom risotto

It takes 10 minutes to prepare and 35 minutes to make. The ingredients I used are:

• 200g risotto rice

• 200g baby button mushrooms, washed and cut in quarters

• 1 onion, thinly diced

• 2 garlic cloves, thinly chopped

• 2tbsp vegetable oil

• 200ml chicken stock

• 100ml water

• 50g grated cheese

• Salt and black pepper

• Handful of fresh parsley, chopped

Method:

1. Add the oil to a pan on medium heat followed by the onion. Let it cook until the onion is soft and translucent.

2. Add the chopped garlic and let it sauté for 30 seconds before adding the mushroom. Season with salt and black pepper and stir thoroughly. Let the mushrooms cook for 8-10 minutes until soft.

3. Add the risotto rice followed by the chicken stock. Mix thoroughly and let it cook until the rice is fluffy. Add the 100ml water gradually if the rice has not fluffed yet and if all the liquid has evaporated. Ensure that there is enough liquid for the rice to cook and add a splash of water whenever required.

4. Toss the grated cheese in the pan and mix properly. Let it cook for 2 more minutes until creamy.

5. Serve a generous portion and garnish with parsley. Enjoy!