Mushroom risotto

Ingredients

• 200 g risotto rice
• 200 g chestnut mushrooms, sliced
• 1 onion, chopped
• 800 ml unsalted stock
• 2 tbsp butter
• 3 tbsp parmesan, grated

Contains: Milk

Method

1. Soften the onion and mushrooms in half the butter 8 minutes.
2. Add the rice; then the hot stock a ladle at a time, stirring, 20 minutes until soft.
3. Stir in the rest of the butter and the parmesan. Serve your child's portion, then salt the adults'.