mushroom risotto

Risotto is so easy to stuff up. I once had about 10 people over for dinner so decided to make risotto to feed the troops, but I got drunk and burnt the risotto because I wasn't constantly checking the rice. But if done well it's a deliciously warm meal for wintry nights, and leftovers heat up well in the microwave for lunch the next day.

INGREDIENTS:

• 2 cups arborio rice
• 4 cups vegetable stock (or as per rice package instruction)
• 2 tbs olive oil
• 1 medium brown onion finely chopped
• 4 garlic cloves finely chopped
• 12 medium-sized mushrooms sliced
• 1 ripe tomato finely diced
• 3 sprigs of thyme
• 1 bay leaf
• 1 tsp oregano
• 1/2 cup skim milk
• 1/2 cup shredded Parmesan cheese
• 1 cup chopped spring onions as garnish

PREPARATION:

Time: 10 minutes to prepare, 30-40 minutes to cook

1. Heat oil on medium-heat in a large deep pot. Add garlic and onions and stir gently until brown.
2. Add mushrooms, tomato and herbs and sautee until mushrooms are soft and browned.
3. Add rice and stir for a minute.
4. Turn heat to high, add milk and stir well into rice.
5. When the milk boils, turn to low heat and add 1/2 cup of stock to pot. Gradually add 1/2 cups of stock one at a time as the liquid is absorbed into the rice. You may need a little more or less than 4 cups of stock depending on the rice brand and the amount of ingredients you have put in. Remove the bay leaf and thyme after about 20 minutes. The risotto is ready when it is soft and creamy, and usually takes me about 30-40 minutes on the stove.
6. Take the pot off the stove and stir in the Parmesan cheese. Garnish with spring onions and serve immediately with salad. Serves 3-4.