Mushroom risotto

Ingredients

serves 2

• 140g risotto rice
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 300g chestnut mushrooms, sliced
• 800ml vegetable stock
• 125ml white wine
• 125ml oat cream
• Black pepper, to taste

Directions

1. Heat the oil in a large pan. Cook the onions on a medium heat for 3 minutes, then stir in the garlic. Add the mushrooms and cook for another minute.

2. Add the rice and stir through, followed by the whilte wine and cook for few minutes.

3. Gradually add the stock, pouring a little at a time and stirring frequently, until the rice is almost cooked (about 15-20 mins). Stir in the cream until heated through. Serve and top with ground black pepper.