1 3/4 pints vegetable stock
2 tbsp olive or vegetable oil
225g risotto rice
2 garlic cloves, crushed
1 onion, chopped
2 celery sticks, chopped
1 red or green pepper, deseeded and chopped
225g mushrooms, thinly sliced
1 tbsp chopped fresh oregano or 1 tsp dried oregano
55g sun-dried tomatoes in olive oil, drained and chopped (optional)
55g finely grated Parmesan cheese
salt and pepper
chopped fresh flat-leaf parsley, to garnish
Bring the stock to the boil in a saucepan, then reduce the heat and keep simmering gently over a low heat while you are cooking the risotto.
Heat the oil in a deep saucepan. Add the rice and cook over a low heat, stirring constantly, for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.
Add the garlic, onion, celery and pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.
Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Add the sun-dried tomatoes, if using, 5 minutes before the end of the cooking time and season to taste with salt and pepper.
Remove the risotto from the heat and stir in half the cheese until it melts. Transfer the risotto to warmed plates. Top with the remaining cheese, garnish with the parsley and serve immediately.
Twas yummy and the fact my dining companion went in for seconds and thirds possibly indicates that he also approved!