Oozy mushroom risotto

Ingredients

• 1 large white onion, halved and peeled
• 1 stick celery
• 15g dried porcini mushrooms
• 2 sprigs of fresh rosemary, finely chopped
• 300g risotto rice
• 100ml white wine
• 1 vegetable or chicken stock cube
• 1 litre boiling vegetable stock (I like Marigold swiss bouillon)
• 500g mixed mushrooms, wiped clean and torn (I used a mixture of chestnut, shiitake and oyster mushrooms)
• 1 clove garlic, finely chopped
• a small bunch of thyme, leaves picked
• 30g Parmesan, grated (6 syns)
• juice of 1/2 a lemon
• small bunch of flat-leaf parsley, chopped
• Frylight

Method

1. Put the onion, celery and dried porcini into a food processor and pulse until finely chopped
2. Heat a large saucepan on medium and spray with Frylight. Scrape in the processed mixture and cook for a few minutes.
3. Throw in the chopped rosemary and rice; stir well for a minute. Pour in the white wine and crumble in the stock cube. Stir until the wine is absorbed and then season.
4. Add a couple of ladles of the stock and stir in well. Add half of the mushrooms. You need to then keep coming back to the risotto every minute for about 20 minutes – stirring in a bit more stock each time.
5. Heat the grill
6. Heat a large ovenproof frying pan and spray with Frylight, add the remaining mushrooms, garlic, and a good pinch of salt and pepper. Stir for a second, add half the thyme and take off the heat. Add the remaining thyme to the rice.
7. Put the frying pan of mushrooms under the grill to crisp up, turn the grill off when they are golden and crispy.
8. When the rice is al dente stir in most of the Parmesan, add lemon juice and taste for seasoning.
9. Stir in half the parsley and throw the rest over the grilled mushrooms.
10. Put the lid on the risotto and let it rest for a minute or two – you could dress the salad at this point.
11. Ladle the risotto onto plates and spoon some grilled mushrooms over the top with some extra Parmesan.