Ingredients: (Serves 4) 

2 tbsp olive oil

1 onion, finely chopped

250g/9oz  mushrooms, sliced

2 cups rice

4 cups vegetable stock

2 tsp dried basil

Salt, pepper

16 tbsp fresh cream

110g/4oz grated cheese

Method:

1. Heat the oil in a large pan, add onion and cook for 3 mins.

2. Add mushrooms and fry for another 2 mins.

3. Add rice and fry for another minute, stirring continuously.

4. Pour in the stock, add basil, salt and pepper, cover and cook on a low heat for 15-20mins until the rice is tender. If the risotto starts to dry out during the cooking, add more stock or hot water.

5. When the rice is tender, add the cream and half of the cheese and stir well.

6. Season to taste, transfer to serving plates and sprinkle with the remaining cheese.