Easy, authentic and delicious!

Recipe developed by Clinical Nutritionist, Malissa Fedele (@malissafedele).

Ingredients

8 Portobello Mushrooms

1 tablespoon Olive Oil

1 White Onion, diced

2 cloves of Garlic, crushed

2 Celery Stalks, diced

1/4 cup Thyme & Parsley, chopped

4 handfuls Arborio Rice

1/4 cup dry White Wine

1-1.5L Vegetable Stock

50gm Unsalted Butter

1/4 cup Parmesan Cheese

Season with salt & pepper as desired

Method:

1. Heat the olive oil in a large saucepan over medium heat and add in the onion, garlic and celery. Stir for 1-2minutes and add in the chopped herbs.

2. Add in rice and stir through the white wine. Allow this to completely absorb.

3. Meanwhile, heat the stock in a saucepan until warm.

4. Add in your chopped mushrooms and allow to cook for 2-4minutes.

5. Begin adding in the stock slowly, one ladle at a time stirring occasionally and cook until rice is al dente (you may not need all the stock). This should take around 15-20mins.

6. Take off the heat and add in the butter and parmesan cheese. Stir through until the butter has completely melted. Serve immediately. Enjoy!