300g Arborio/risotto rice
1L hot vegetable stock
150g brown button mushrooms
100g Food Snob Semi-Dried Tomatoes (finely diced)
2 tablespoons olive oil
Olives to taste
Parmesan to taste
Flat leaf parsley
1. Heat vegetable stock. In a separate pan, heat the olive oil, onions and mushrooms and cook until lightly browned.
2. Add Arborio rice to stock and simmer until cooked through.
3. Add mushrooms and onions to risotto rice and throw in finely diced semi-dried tomatoes.
4. Serve warm with shaved parmesan and Italian flat leaf parsley to garnish.
Delicious served with a glass of rose wine.