Big Mushroom Risotto

This recipe is ideal for vegetarians, but a filling nutritious meal in itself. If you don't want to make it with mushrooms you can use tiny pieces of cooked ham for example. All ingredients are sourced from my local supermarket Tesco, but you use a supermarket near to your home or a market if you have one.

Ingredients for a Family of 6 (Adjust portion sized to suit your family needs)

2 Onions @ 25p each = 50p
Family Pack of Chestnut Mushrooms = £1.50
500gr Arborio Risotto Rice = £1.10
1 pack Everyday Value Vegetable Stock Cubes = 20p (Use 4)
1 pack grated Parmesan Cheese = £1.30
1 clove garlic =  30p

2 tablespoons oil
25 gr butter or marg
salt and black pepper (optional)
2-3 pints of water

Method

 Cut the onions and garlic up into small dices. Heat the oil in a large saucepan. Fry over a gentle heat for 3 minutes until softened. Add all the mushrooms and fry for a further 3 minutes until the mushrooms are browned. Stir in the rice and coat in the oil. Add 4 vegetable stock cubes to 2 or 3 pints of water and add about a third to the saucepan, until the liquid has been absorbed by the rice mixture. Simmer and stir for 2-3 minutes. Keep adding the vegetable stock in this way until all the liquid has been absorbed and the rice is fluffy and plump. Add the butter/marg salt and pepper.

The dish is now ready to serve. Put into bowls and sprinkle with the Parmesan cheese.

Tip: To give it more flavour you can add a few tablespoons of Worcestershire sauce. To bulk it out further serve with some crusty bread or garlic bread.