MUSHROOM RICE RISOTTO 
This vegetarian risotto recipe uses mushrooms and cheese for a creamy vegetarian risotto you can serve as a hearty side or as a main dish.
Ingredients
Onion
: Finely chopped
Cloves garlic
: 2
Olive oil
: 1 tbsp
Arborio risotto rice
: 1 cup
Chicken or vegetable stock
: 2 cups
Button mushrooms, quartered
: 250g
Chopped parsley
: 1/4 cup
Salt and freshly ground black pepper
: To Taste
Grated parmesan, to serve
: To Taste
Method
- Place the onion, garlic and oil in a large microwave-safe bowl and microwave for 2 minutes on high.
- Add the rice and the stock to the bowl and stir to combine. Cover bowl and cook on high for 5 minutes. Remove from the microwave and stir risotto. Cover and cook for a further 5 minutes.
- Uncover and stir in the mushrooms. Cover and cook for a further 5 minutes. Remove from the microwave and leave to stand for 2 minutes.
- Stir through the parsley and season with salt and pepper to taste. Serve immediately, with grated parmesan, if desired.