Easy Mushroom Risotto With Baked Greek Cheese

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Chop your chestnut mushrooms roughly

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion, garlic and mushrooms with a pinch of salt and cook for 4-5 min or until softened

Whilst the veg is softening, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once softened, add your arborio rice and Chinese rice wine to the pan and cook for 1 min or until the wine has evaporated

Add the vegetable stock to the pan and cook for 25-30 min, stirring frequently, or until the rice is cooked with a slight bite – this is your mushroom risotto

Tip: Add in the liquid all at once for ease, but don't forget to stir to release the starches in the rice!

Add your Greek cheese to a tin foil-lined baking tray

Drizzle with olive oil and season with a grind of black pepper and put in the oven for 10-15 min or until golden and softened

While the risotto is cooking, chop your parsley finely, including the stalks

Once done, stir half your grated Italian hard cheese (save the rest for garnish!) through the mushroom risotto and season with a generous grind of black pepper

Tip: Add a splash of water if the risotto is looking a little dry!