Mushroom risotto

Wendy Barrie: Food writer

Ingredients: serves 2

1 dstsp rapeseed oil
1 medium onion (peeled and chopped)
1 clove of garlic (peeled and crushed)
100 g mushrooms (sliced)
175 g long grain rice (or one mug)
1 medium can tomatoes (and half a can of water)
pinch of salt
pinch of pepper
1 tsp mixed herbs (and half a tsp of Marmite)
12 black olives (optional)

Method:

In a pan, sauté onion and garlic in oil.
Add mushroom and cook for 2 minutes.
Add rice and stir to mix.
Add rest, stir and adjust heat to simmer risotto gently. Add olives.
Cook for 12 minutes to absorb most of the water. Add more water if needed

Recipe tips:

If you use risotto rice it will taste creamier. It takes a little longer to cook and you should add liquid gradually but the result is delicious.