Easy mushroom risotto with baked Greek Cheese

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!