Mushroom Risotto

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PREP TIME 5 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

1 tbsp Pukara olive oil
20g butter
1 brown onion, finely sliced
250g arborio rice
250-500ml chicken stock
½ cup vintage cheddar, grated
½ cup parmesan cheese, grated
1 sprig thyme
500g button mushrooms, roughly chopped

METHOD

Step 1
Add olive oil and butter into a pot and leave until melted before adding onion and mushrooms and stirring together for approx 5 minutes until onion is translucent.

Step 2
After approx 5 minutes, add arborio rice and stir to coat with the butter before leaving to cook for approx 3 minutes.

Step 3
After approx 3 minutes, gradually add stock whilst stirring occasionally until you are happy with the consistency.