Quick and Easy Mushroom Risotto

Serves 4

• 25g butter
• 1 tbsp olive oil
• 1 onion, diced
• 1 clove of garlic, chopped
• 1 red pepper, diced
• 225g mixed mushrooms, sliced
• 225g Arborio rice
• Salt and pepper, as needed
• 375ml vegetable stock
• 125ml white wine
• 2 tbsp parsley, chopped
• 55g  parmesan, grated
• 4 tbsp cream
• Shavings of parmesan cheese

Preparation Time: 10 minutes. Cooking Time: 28 minutes. 

1. Melt the butter and oil together in a sauté pan on the boiling plate, hotplate on boiling setting or induction hob on high. 
2. Add the onion, garlic and pepper and sauté until beginning to soften.
3. Add the mushrooms and rice. Stir the mixture to coat the rice and season with salt and pepper.
4. Pour in the stock and wine. Bring the contents of the saucepan up to the boil and cover with a lid.
5. Transfer the pan to the oven. CAST OVEN: on the floor grid set on the floor of the simmering oven or oven on B1 setting. FAN OVEN: preheated to B1. Cook for 20 minutes. 
6. Remove from the oven. Add the parsley, with the grated Parmesan and cream. Stir until combined.
7. Serve piping hot garnished with shavings of Parmesan.