OVEN BAKED MUSHROOM RISSOTTO

INGREDIENT’S

1. As much garlic as you like personally like

2. A handful of parsley

3. Small punnet of mushrooms

4. Half of a lemon

5. 1.5 cups of boiling water

6. 1 heaped tsp bouillon

7. 175g aborrio rice

8. 1 tbls cider vinegar

9. 1 tbls honey

10. 1 tbls olive oil

11. 1 bag of baby leaf mix

METHOD

Preheat the oven to 200

Chop the onion, mushrooms, garlic and parsley

Mix the bouillon and water to make stock

Halve the lemon

Stir fry the onions mushrooms and garlic for about 3/5 minutes

Add the rice

Add the cider vinegar and stir until it has evaporated

Then add the stock and bring to the boil

Transfer to an oven proof dish and place in the oven

Cook for 25/30 minutes, or until the rice is tender

When the risotto is cooked, take it from the oven and make the salad

Mix the honey, lemon and olive oil together and toss these with the salad

Place on top of the risotto and serve. ENJOY!