Comforting Risotto

• 1 tbspOlive oil
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• 1 cupRisotto (Arborio) rice
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• 1 litreVegetable/Chicken stock (or 2 stock cubes made up)
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• 7 ozMushrooms
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• ½Red onion
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• 1Stick of celery
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• 1Small carrot
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• 1 glassWhite wine(If not using wine, use the juice of half a lemon juice instead)
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• 1 tbspGreek yoghurt or soured cream
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🍳 Method

• 1
  Chop the onion, celery and carrot finely
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• 2
  Heat the oil in a large deep sided saucepan
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• 3
  Add the onion, celery and carrot and cook on a medium heat until soft
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• 4
  Add the rice and cook for a further 2/3 minutes, until the edges of the grains become translucent
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• 5
  Add the glass of wine and cook off the alcohol (add the lemon juice if using instead and cook until the juice has reduced)
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• 6
  Add the mushrooms and enough stock to cover the rice mixture, stir in together and then turn down the heat and let it simmer until the liquid is absorbed, stirring occasionally
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• 7
  Keep adding the stock as in Step 6 until the rice is cooked (around 25 minutes). The risotto should have a creamy consistency and not be dried out
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• 8
  Take off the heat and add salt and pepper to taste, stir in the Greek yoghurt or soured cream (stir in so it's well blended)
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• 9
  Spoon into bowls and add a sprinkling of parmesan, pinenuts (optional) and torn basil leaves to garnish
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• 10
  Enjoy!
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