mushroom risotto

Categories: Vegetables
Yield: 4 Servings

Measure	Ingredient
2 tablespoons	Oil
8	Spring Onions, Sliced
8 ounces	Long Grain Rice
1½ pint	Vegetable Stock
12 ounces	Mushrooms, Sliced
1	Red Pepper, chopped and deseeded
8 ounces	Courgettes, Sliced
	Salt and Pepper

Heat oil in a frying pan. Cook onions until soft.

Stir in rice until grains are coated with oil. Pour in 1¼ pints of stock and bring to the boil.

Stir in mushrooms, pepper and courgettes. Lower heat, cover and simmer for 15 minutes until rice has absorbed stock, adding remaining stock as necessary.

Season to taste. Serve hot or cold Source: Take A Break