Try this quick vegetarian risotto with cheese and mushrooms for a speedy midweek dinner.
250g chestnut mushrooms
Splash olive oil
Knob of butter
Bunch fresh thyme sprigs
250g risotto rice
750ml vegetable stock (hot)
100g taleggio cheese or vegetarian alternative
01.Roughly chop the onion and slice the chestnut mushrooms. Heat the oil and the butter in a non-stick medium-size saucepan over a medium heat, then fry the onion and mushrooms for 4-5 minutes until the onion has softened.
02.Remove the leaves from the thyme sprigs and add most of them to the pan. Continue cooking for a further 1 minute. Add the rice and cook, stirring, for 2 minutes.
03.Begin adding the stock, a ladleful at a time, stirring until each ladleful has been absorbed before adding the next. Continue in this way for around 15-18 minutes until all the stock has been added and the rice is cooked and creamy, with a slight bite.
04.Cut the taleggio into small cubes. Stir into the risotto, then serve scattered with extra thyme leaves (optional).