My usual style of cooking is pretty quick! The dishes that I tend to whip are usually whack everything in a casserole dish and leave in the oven for 30 minutes or something I can fry or boil up quickly in a pan. But, after finding a crazy bargain leg of pork from Morrisons’ reduced section, about £1.49 if I remember rightly (which I do because I’ve been bragging about it to my fellow yellow label lovers), I decided to do a roast.

I paired my roast pork with a mushroom risotto, the first ‘proper’ risotto I’ve ever made and it was really tasty so I thought I’d share the recipe.

Ingredients

150g mushrooms
1 small onion, red or white
Garlic clove or granules
Salt & pepper
Chilli flakes
150g risotto rice
1 tablespoon of olive oil
100ml white wine, I used the I Heart Wines Pinot Grigio
1 stock cube crushed into 500ml of stock

Method

Soften the onion in the oil with some garlic for 5 minutes. Add the mushrooms and cook down for further 6-8 minutes. Then, add your risotto rice and wine and cook for about a minute until the rice soaks up some of the oil and the wine. Add a quarter of the stock and keep moving until the rice has soaked up all of the liquid. Continue adding the remaining 3/4 of the stock until it’s all soaked up and the rice is tender and the risotto looks creamy. You can add in a knob of butter at the end and stir this through if you fancy really adding some decadence to your dinner!

I Heart Wines are super tasty bottles of wine and I’d definitely recommend them. Their Rosé is my favourite but the Pinot Grigio is awesome for cooking with and went lovely in this mushroom risotto!