Roquette Risotto on Mushrooms

Ingredients

• 1 tbsp. olive oil
• 1/2 cup aborio rice
• 2 cloves garlic, crushed
• 1/4 red capsicum, dice
• 1/2 onion, sliced
• 4 field mushrooms
• 2 tbsp. fresh parmesan cheese
• 11/2 cups vegetable stock, heated
• Handful roquette

Method

1. 1Heat a small non stick frypan, place olive oil and saute onion until softened, medium heat.
2. 2Add rice to onion and a little of the heated stock. Stir, make sure the heat is on low. Once all liquid absorbed add more stock. Stirring, add garlic.
3. 3Making sure the liquid is well absorbed by the rice, keep stirring and adding more liquid until the rice is cooked through. If needed add more water to ensure the rice is cooked.
4. 4Once cooked add grated parmesan cheese and roquette a nd cook until roquette has softened or if you like it crunchy add it and turn off heat.
5. 5Place risotto on top of each mushroom and serve immediately.