Parmesan & Mushroom Risotto

Parmesan & Mushroom Risotto

Serves 4

Points per serving 5

1 tbsp olive oil

180g risotto rice

1 large onion, chopped

1 garlic clove, crushed

2 celery sticks, sliced

1 red or yellow pepper, deseeded & chopped

30g sun dried tomatoes, sliced

240g mushrooms, sliced

1½ pts veg stock (use 2 cubes)

1 tbsp chopped fresh herbs eg basil,oregano,marjoram, chives, parsley

60g grated parmesan cheese

salt & pepper

Heat oil in a largepan and add the rice.  Saute without browning for 5 mins.  Add onion, garlic, celery, pepper, tomatoes adn mushrooms.  Cook, stirring for 5 mins.

Pour in the stock and bring to the boil.  Reduce heat and simmer, stirring occasionally for 20 mins until the rice is tender and the stock absorbed.  Add alittle extra water if the rice is not fully tender before the liquid has absorbed.

Add herbs and half the parmesan and season to taste.  Serve at once sprinkled with the remaining parmesan.