• 2 bay leaves
  • Handful dried mixed mushrooms or dried porcini mushrooms
  • 1.2 litres low salt hot vegetable stock, made up
  • 2 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 4 garlic cloves, finely chopped
  • 400g chestnut mushrooms, sliced
  • 350g Arborio rice
  • 150ml dry white wine
  • 2 tablespoons fresh parsley, chopped
  • 25g low fat spread
  • Ground black pepper
  • Freshly grated parmesan, to serve

Simple mushroom risotto

  1. Add the bay leaves and dried mushrooms to the hot stock and leave to soak.
  2. Meanwhile, heat the oil in a large, heavy-based saucepan over a low-medium heat. Fry the onion and garlic for 2–3 minutes until softened. Add the chestnut mushrooms and continue to fry gently for 2–3 minutes until the mushrooms are browned.
  3. Stir in the rice, coating it in the oil, then pour in the wine and gently simmer, stirring, until most of the liquid has been absorbed. Add a ladleful of stock (avoiding the mushrooms and bay leaves) and, again, when most of the liquid has been absorbed, add another ladleful of the stock. Continue in this way, stirring continuously, until the rice becomes plump and soft. If more liquid is required, simply add boiling water until the desired texture is achieved.
  4. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, low fat spread and pepper. Serve with freshly grated Parmesan and a green salad.

Make a chicken and mushroom risotto by simply adding some torn, cooked chicken when cooking the fresh mushrooms