Handful of chestnut mushrooms, chopped but left chunky Arborio rice, half a packet Vegetable stock cube Boiled water and cold water, approx 4-5 pints 1 clove of garlic 1 onion, sliced Tablespoon of Olive Oil Knob of butter Salt and pepper to season Parmesan cheese according to taste Optional Frozen peas, sweet corn
Method 1. Using a large pan, fry the onion and garlic in the olive oil until slightly golden 2. Add the rice and the butter and stir so that rice is well coated 3 Dissolve the stock cube in a pint of boiled water and add to the pan 4. Stir 5. Add the mushrooms and salt and pepper and keep stirring 6. Add more water and any additional ingredients and keep stirring 7. Keep stirring and adding water until the rice is soft. It should have a thick, moist glossy consistency 8. Serve warm with a sprinkle of Parmesan on top, and enjoy!