Risotto is much easier to make than you might think. All you need is the correct rice and a bit of patience!

Serves:

4

Preparation time:

15 minutes

Cooking time:

30 minutes

Approximate cost for recipe:

£2.12

Approximate cost per serving:

53p

• 1 teaspoon vegetable oil
• 1 bunch spring onions, trimmed and chopped
• 300g risotto rice
• 1 garlic clove, crushed
• 200g mushrooms, sliced
• 900ml (1½ pints) hot vegetable stock
• 75g frozen peas, thawed
• Ground black pepper

1. Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 more minute, stirring all the time, until the rice looks glossy, but not brown.
2. Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 minutes, stirring often and gradually adding the remaining stock a little at a time, until the rice has absorbed all the liquid.
3. Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a little longer, add a little more hot water.
4. Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed. Serve.

Tip 1: Look out for proper risotto rice to give a delicious texture. Arborio or carnaroli rice is the best type to choose.

Tip 2: Sprinkle each portion with 1 tablespoon of finely grated Parmesan or Cheddar cheese, if you like.