1 red onion
2 crushed garlic cloves
1 teaspoon dried herbs of your choice (see above)
5 large chestnut mushrooms
4 sprouting broccoli spears
Teaspoon of butter
1 pouch of supermarket own brand cooked rice
1 tablespoon tomato puree
325 ml chicken or vegetable stock
70g parmesan cheese
Soften the onion in a little oil and add the garlic at the last moment. Sprinkle in the dried herb of your choice.
While this is happening, trim away the mushroom stalks and fine chop them. Reserve three of the mushrooms and fine chop the other two. Slice the reserved mushrooms thickly into neat rounds or half moons. Cut off the broccoli florets and fine chop the stems.
In a separate pan, briefly fry the mushroom slices in a little butter.
Add the finely chopped mushroom and chopped broccoli to the onions. Open the packet of rice and use your hands to carefully break up the clumps. Shake the rice into the pan. Add the tomato puree to the stock and pour it, a little at a time, into the pan, stirring gently with a wooden spoon. Add enough of the liquid to produce a soft juicy texture. Let it simmer for about two minutes – this will be enough to cook the broccoli. Grate half the parmesan into the rice. Check the seasoning – it may not need any more as there is salt in the rice and cheese but if it seems a little bland, add some ground black pepper.
Turn the risotto into deep warmed dishes and add the fried mushroom slices to the top of each, offering the rest of the parmesan at the table.