This is one of Lentil’s favourites and I find it quite yummy too (with a little salt added).  Makes about 6 portions.

The what:

3tbsp olive oil / 15g unsalted butter

half an onion, chopped

150g Arborio rice

8g dried Porcini mushrooms

250ml vegetable / chicken stock

40 g frozen peas

20 g parmesan cheese, grated

For variety I sometimes also add asparagus (about 4 asparagus spears, chopped) or other types of mushrooms, e.g. chestnut mushrooms (5 mushrooms, rubbed clean / pealed & thinly sliced).

The how:

soak the porcini mushrooms in 250ml water for about 20 mins.

meanwhile, heat the oil / unsalted butter in a saucepan and then add the onion.  Cook for 2-3 minutes until onions are translucent / soft, but not brown.  If you have time (as if, we’re mums for goodness sake!) you can make a cartouche to avoid browning the onions.

then stir in the rice until the kernels have a glossy sheen.  Next add the mushrooms, including the water they are soaking in, and stock.  Turn up the heat and bring to the boil.  Then cover and simmer for about 10 minutes, stirring occasionally.

add the peas / chopped asparagus (or both), cover and simmer for a further 10 minutes until the stock and water have been soaked up by the rice / evaporated.  Next remove from the heat and stir in the parmesan, which should melt, giving you a sticky risotto consistency.

And hey presto – serve and / or cool to refrigerate / freeze!