CREAMY MUSHROOM RISOTTO

INGREDIENTS:

1 medium onion, finely chopped

4 cloves garlic, finely chopped

Olive oil

1 Tbls Chinese 5 spice

400g button mushrooms, sliced

2 Tbls butter

2 cups risotto rice

1 lt vegetable stock

1 cup cream

Handful fresh coriander, finely chopped

Salt & pepper

METHOD:

In a medium pan/ wok, sauté mushroom in olive oil till cooked.

Decant the mushroom onto a plate, and in the same pan, add olive oil and butter.

Sauté onion and garlic until translucent. Season with Chinese spice.

Add in the rice and fry for about 2 minutes.

Add in the vegetable stock 1 cup at a time until all the liquid is absorbed and rice is completely cooked through.

Add back the mushroom, pour in the cream and chopped coriander.

Simmer for another 2-3 minutes.

Adjust seasoning.

Serve warm.