Mushroom Risotto

This is a simple but very tasty dish and tastes as though it should have masses of points. It is a bit of a faff stirring it but worth it for the creamy texture.

Mushroom Risotto
Serves 2 - 7 points each (HUGE portions)

200g Arborio rice
200g sliced button mushrooms
10g dried porcini mushrooms
2 cloves garlic finely chopped
1 pt chicken or vegetable stock from a cube
20g fresh grated parmesan cheese
Salt and Pepper to taste

First put the kettle on you will need it. The dried mushrooms should be soaked for at least 1/2 hour in hot water. You will need to keep the liquid they have soaked in as it is full of flavour.

In a large saucepan add oil from a mister and soften the garlic and both of the mushrooms. Add the rice and stir well making sure that the rice is well coated in the mixture. Pour in the water the mushroom soaked in and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

Finally remove from the heat and add the parmesan - it will need yet another stir. Serve in bowls. You can add more cheese or a knob of butter but remember to add the points.