- 1 onion, chopped
- 2 chicken stock cubes
- 1 litre of boiling water
- 300g mushrooms (a pack)
- About 250g risotto rice
- Loads of parmesan (see vid)
- Large knob of butter
- Slug of Worcestershire sauce
- Salt and pepper
Boil a kettle. Put one stock cube with 500ml water. Stir until dissolved.
Chop up the onion. Fry until soft but not brown in olive oil.
Add in the rice and then gradually add the stock, a little at a time.
Chop up the mushrooms (we peeled them because apparently that's what you're supposed to do. I don't normally).
Add the next lot of stock gradually. When the rice is basically done, begin to fry the mushrooms in a large knob of butter and a good slug of Worcestershire sauce. Decant some of the liquid into the rice.
When the rice is done, remove the pan from the heat, grate in loads of cheese (see the video for how much we used), add in the chopped parsley and mushrooms and stir.
Season with plenty of pepper and serve with baked tomatoes (takes about 20 mins at 180 in a tin) and spinach.