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+<!DOCTYPE html>
+<html>
+ <head>
+ <meta charset="UTF-8">
+ <style type="text/css">
+ /* Shared styles */
+ body {
+ font-family: Helvetica, sans-serif;
+ font-size: 16.0px;
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+ <body>
+ <!-- Recipe -->
+<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
+
+ <div class="infobox">
+
+ <!-- Image -->
+
+ <div class="photobox">
+
+ <a href="#">
+ <img src="Images/C0DB676E-436C-4619-B29B-7172446A50EF/C0B93775-7834-41BC-85A1-476FDA43F5F5.jpg" itemprop="image" class="photo photoswipe"/>
+ </a>
+
+
+ </div>
+
+
+ <!-- Name -->
+ <h1 itemprop="name" class="name">Easy mushroom risotto with baked Greek Cheese</h1>
+
+ <!-- Info -->
+
+
+ <!-- Rating, categories -->
+ <p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>
+
+
+ <p class="metadata">
+
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <b>Cook Time: </b><span itemprop="cookTime">30 min</span>
+
+ <b>Servings: </b><span itemprop="recipeYield">2</span>
+
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+
+ <span itemprop="author">Gousto</span>
+
+
+ </p>
+
+
+
+ <div class="clear"></div>
+
+
+ </div>
+
+ <div class="left-column">
+
+ <!-- Ingredients -->
+
+ <div class="ingredientsbox">
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient"><strong>160</strong>g chestnut mushrooms</p><p class="line" itemprop="recipeIngredient"><strong>160</strong>g arborio rice</p><p class="line" itemprop="recipeIngredient"><strong>100</strong>g Greek salad cheese</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> brown onion</p><p class="line" itemprop="recipeIngredient"><strong>30</strong>g grated Italian hard cheese</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>ml Chinese rice wine</p><p class="line" itemprop="recipeIngredient"><strong>700</strong>ml vegetable stock</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> garlic clove</p><p class="line" itemprop="recipeIngredient"><strong>5</strong>g parsley</p>
+ </div>
+ </div>
+
+
+ <!-- Nutrition (in two-column mode it goes below the ingredients) -->
+
+
+ </div>
+
+ <div class="right-column">
+
+ <!-- Description -->
+
+ <div class="descriptionbox">
+ <h3 class="subhead">Description</h3>
+ <div itemprop="description" class="description text">
+ <p>For some midweek magic, flavour your risotto with a<br/>classic chestnut mushroom-garlic combo. Then stir in<br/>baked Greek cheese and a generous sprinkling of<br/>Italian hard cheese to finish. Easy, peasy.</p>
+ </div>
+ </div>
+
+
+ <!-- Directions -->
+
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">Step 1<br/>Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle<br/>Peel and finely chop the brown onion[s]<br/>Peel and finely chop (or grate) the garlic<br/>Chop the chestnut mushrooms roughly</p><p class="line">Step 2<br/>Heat a large, wide-based pan (preferably non-<br/>stick) with a drizzle of olive oil over a medium<br/>heat<br/>Once hot, add the chopped onion, garlic and<br/>mushrooms with a pinch of salt and cook for<br/>4-5 min or until softened</p><p class="line">Step 3<br/>Whilst the veg is softening, dissolve the<br/>vegetable stock mix in 700ml [1.4L] boiled<br/>water</p><p class="line">Step 4<br/>Once softened, add the arborio rice and<br/>Chinese rice wine to the pan and cook for 1<br/>min or until the rice wine has evaporated</p><p class="line">Step 5<br/>Add the vegetable stock to the pan and cook<br/>for 25-30 min, stirring frequently, or until the<br/>rice is cooked with a slight bite - this is your<br/>mushroom risotto<br/>Tip: Add in the liquid all at once for ease, but<br/>don&apos;t forget to stir to release the starches in<br/>the rice!</p><br/><p class="line">Step 6<br/>Add the Greek cheese to a tin foil-lined<br/>baking tray<br/>Drizzle with olive oil and season with a grind<br/>of black pepper and put in the oven for 10-15<br/>min or until golden and softened</p><p class="line">Step 7<br/>While the risotto is cooking, chop the parsley<br/>finely, including the stalks<br/>Once done, stir half of the grated Italian hard<br/>cheese (save the rest for garnish!) through the<br/>mushroom risotto and season with a generous<br/>grind of black pepper<br/>Tip: Add a splash of water if the risotto is<br/>looking a little dry!</p><p class="line">Step 8<br/>Stir the baked Greek cheese into the mushroom risotto - this is your mushroom risotto with baked Greek cheese. </p><p class="line">Serve the mushroom risotto with baked Greek cheese and garnish with the remaining grated Italian hard cheese and chopped parsley</p><p class="line">Enjoy!</p>
+ </div>
+ </div>
+
+
+ <!-- Notes -->
+
+
+ <!-- Nutrition (in regular mode it goes below the notes) -->
+
+ <!-- Used in two different places depending on the recipe layout -->
+
+
+
+
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+
+ <div class="clear"></div>
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