MUSHROOM RISOTTORisotto is a great Italian dish that can either be served as a starter, a main meal or a side dish.
Add cooked meat , chicken or fish or steamed veggies to the rice to create a spectacular meal out of it.
Be careful not to overcooked the rice, it should not have a mushy consistency.

2 large onions – diced
4 leeks - chopped
10 ml salt
1 punnet mushroom -sliced
10 ml veggie spice
10 ml dried thyme
2 cups risotto
20 ml crushed garlic
2 cups white wine
beef stock (you can use vegetable or chicken stock instead)
fresh thyme
1 cup grated parmesan

Sautee onions, leeks and salt in olive oil until soft and translucent
Add in mushrooms, veggie spice and dried thyme and sautee well
Add in risotto and crushed garlic and fry with the onion mixture for 3 – 4 minutes
The risotto needs to be well coated with the olive oil.
Add in a third of the white wine and cook while stirring with a wooden spoon or spatula
Once all wine has cooked dry add in a second addition of wine, and then the third.
Do no the same with the stock but only cooked until rice has reached the 'al dente' stage.
Add in parmesan and stir through gently.
Sprinkle thyme ontop and serve straight away.