Chris Haynes

What could be any more comforting than a steaming bowl of risotto in winter. The great thing about this recipe you don’t have to stand over a pan for 25 minutes ladling in your stock. You get to enjoy  another glass of wine while waiting for this one pot beauty to cook unaided.

¼ cup olive oil
1 onion chopped
2 cloves garlic chopped
200g Swiss brown mushrooms sliced
200g button mushrooms sliced (or mushrooms of choice)
1½ cups Arborio rice
1 litre good quality vegetable or chicken stock
3 sprigs rosemary
½ cup white wine
Chopped parsley to serve

1. Pre-heat oven to 180 deg C (350 deg F)
2. Heat oil in an ovenproof heavy-based pan over medium heat and cook onions and garlic, stirring until soft.
3. Add mushrooms and cook stirring for 5 minutes until softened.
4. Add rice and toss to coat with oil, then add stock and rosemary. Cover and bake for 25 minutes or until most of the liquid has evaporated.
5. Add wine and allow to stand for 10 minutes.
6. Sprinkle with parsley and serve.