Ingredients

25g butter
2 tbsp olive oil
1 small onion chopped
1 crushed garlic clove
1 lb mixed mushrooms (shitake, oyster, chestnut and flat)
5 oz risotto rice
1 pt vegetable stock (I use a cube)
6 tbsp fresh mixed herbs (tarragon, chives, basil, chervil, dry are ok)
4 tbsp freshly grated Parmesan cheese

Method

1. Heat butter and oil in a heavy based pan and cook onion and garlic till soft
2. Stir in mushrooms and cook for 5 mins until golden
3. Heat stock in a separate pan and simmer gently. Add a few tablespoons of hot
stock to the rice and cook, stirring constantly until it is all used and the rice is
just tender - approx 20 mins
4. Stir in herbs and Parmesan cheese and serve with salad.

Lynn Ratcliffe

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