Mushroom Risotto

Heat the oil in a deep non-stick pan, add the onion and fry for a minute.

Add the sliced mushrooms and fry for a further minute, stirring.

Add rice, water, stock cube, garlic and salt.

Bring to the boil, then reduce the heat, put a lid on and cook for approx.20mins until the rice is cooked. Stir every 3-5mins, adding an extra splash of water in case it starts sticking to the bottom of the pan.

When the risotto is done, add the cream, nutritional yeast, cheese and parsley and stir to mix. Serve with roasted broccoli or a side salad of your choice.