Now, I know mushrooms aren't for everyone....I think they're a bit like marmite, you love em or you hate em. Personally I love them and this is one of my favourite ways to eat them. This risotto is bursting with flavour and is pretty easy to cook. You can part cook it earlier in the day if you have a bit of time, and then finish it off 10 minutes before dinner time, which makes it nice and versatile :)

Serves about 4 people

Ingredients:
1 tbsp olive oil
1 medium onion, chopped
150g mushrooms, chopped - use lots of different kinds of mushrooms to add lots more flavour
2 garlic cloves, chopped
800g risotto rice
1 litre veg stock
1 glass white wine
50g parmesan cheese
knob of butter

Method:
-Fry the onion and mushrooms in the olive oil until onions are golden
-Add the garlic and fry for another 30 seconds
-Add the wine and the rice and stir
-Add the stock bit by bit (if you have a ladle, its a good idea to add one ladle-ful at a time), allowing it to be absorbed into the rice before adding the next bit.
-The rice should be creamy and not hard anymore after about 30 mins. If you want to finish preparing this later, don't add all the stock, save some till later, and start where you left off.
-Add the butter and parmesan at the end, then serve.

This is really tasty, and is a meal you can play with as well. Add some bacon if you want some meat in there, or try a different type of cheese. Experiment with types of mushrooms (I really like wild mushrooms when I have the money!) or add some herbs/spices that you like.

Hope you like this recipe. Happy cooking (and eating)!