Mushroom and sweetcorn risotto

1. 1

   Fry off onions, garlic and mushrooms with olive oil until soft and brown

2. 2

   Add risotto rice, allow to fry for 5 minutes before adding 100 ml of the stock

3. 3

   Allow rice to absorb stock each time before adding more, 100 ml at a time

4. 4

   Add wine 100 ml at a time.

5. 5

   Add sweetcorn.

6. 6

   Add a handful of parmesan cheese and pinch of salt and pepper to taste

7. 7

   Continue to stir and serve with garlic bread and extra parmesan (optional)

* Per serving · 4 servings · Values may vary.

No additional tips available.