Champagne, Mushroom & Parmesan Risotto

Prep time: 45 mins | Serves: 2

Ingredients:

• 160g arborio rice

• 250g mixed mushrooms, sliced

• 1 shallot, finely diced (40g)

• 30g olive oil

• 30g unsalted butter

• 100g champagne or dry sparkling wine

• 700g hot vegetable stock

• 50g parmesan, finely grated

• 5g sea salt

• 2g black pepper

Method:

1. In a deep frying pan or large saucepan, heat the oil and half the butter. Once hot, cook the shallot until soft.

2. Add the mushrooms and cook until golden. Then stir in the rice, cook for a further 2 mins then add the champagne. Turn up the heat and reduce until the champagne is almost gone.

4. Add the hot vegetable stock gradually, stirring as you go until the risotto is thick, creamy and just cooked.

5. Finish with the remaining butter and parmesan. Season and serve.