Mushroom risotto

1. Prepare the vegetables - peel and finely chop the onion, slice the mushrooms then peel and crush the garlic.

2. Place 1 tbsp oil into a large saucepan and heat gently.

3. Add the onion and garlic to the oil and fry until softened.

4. Add the mushrooms, and fry for another 2 minutes.

5. Stir in the rice

6. Mix the stock powder with the boiling water

7. Add a little of the stock to the rice - a little at a time. Wait for the stock to be absorbed, stirring constantly.

8. Continue adding the stock until the rice cooks – this will take 20-25 minutes. The rice should be soft, but still retain a nutty bite.