Mushroom Risotto

Ingredients

8 - 10 Spring Onions
4 Cloves of Garlic
397g Mixed Mushrooms
Parsley and Rosemary (tbsp of each)
Fry Light
255g Arborio or Risotto Rice
1 litre Chicken Stock or Stock made with Vecon
Salt and Pepper

Prepare ingredients - finely chop the spring onions, peel and finely chop garlic, cut mushrooms into bite size pieces and chop parsley and rosemary.

Spray large non stick frying pan with fry light and stirfry the spring onions and garlic for 3-4 minutes. Add the mushrooms and rice and stir fry for further 3-4 minutes.

Add a ladle full of the stock and stir and cook until the liquid has beeen absorbed. Repeat, adding a ladle full of stock at a time, until stock has been used up and rice is creamy and tender. This will take about 25 - 30 minutes.

Remove from the heat, season well and stir in chopped herbs.

Free on Green Day