Quick and Easy Food: Mushroom Risotto

yummy!

When you're tired of eating tomato soup out of a can, making omelettes and toast or grabbing that oh so unhealthy take-out, try this surprisingly easy recipe for mushroom risotto. It's cheap and it tastes great!
This recipe serves 4, though you can always put the rest in the freezer or fridge and heat it up for another couple of days of deliciousness.
You can add or leave out anything you want in this recipe. Which is why it's so versatile and easy to shake up when you get bored with it. Because, trust us, you'll be making this a lot once you've gotten a taste of it! 

-Chop up an onion and mushrooms and crush one clove of garlic.

-Melt some butter in a saucepan over medium heat and add the onion, cooking until soft.

-Add the mushrooms and garlic and turn up the heat a bit, cook it for about two minutes.

-Tip in 150g of risotto rice. Stir and cook it for 2-3 minutes.

-Pour in 600ml of vegetable stock and stir until the liquid has evaporated.

-Remove it from the heat and add some seasoning to taste. Top it all of with some Parmesan and you're good to go.


Need inspiration to change it up a bit? Try adding some chicken or prawns and some veggies such as split peas or leek.