Mushroom and mixed pepper risotto

Preparation...five minsCooking...40 minsServes...25

• 2kg Uncle Ben's Exquisotto rice
• 215g butter, diced
• 875g onion, finely diced
• 1.25kg button mushrooms, quartered
• 500g red pepper, diced
• 500g green pepper, diced
• 300ml olive or vegetable oil
• five litres hot vegetable or chicken stock
• 250g parmesan, grated or 375g cheddar, grated - reserve some for garnish
• 225g cream - optional
• 75ml freshly chopped parsley
• salt and pepper

In a thick-bottomed pan sauté the mushrooms and peppers separately in a little hot oil, remove and allow to drain, reserving the juices.

Heat the remaining oil with a small knob of butter and gently sweat the onion until soft.

Add the rice, coat with the onion and oil and cook gently for four minutes. Gradually add the hot stock in small amounts at first, stirring continuously.

After about 10 minutes add all the remaining stock and any juices from the vegetables, stir and bring to a very gentle simmer. Cover and cook for a further 15-20 minutes, stirring occasionally.

When the rice is cooked, add the vegetables and cheese. Stir then add the remaining butter, half the parsley and the cream, if using. Carefully stir, season and serve.

Garnish with the remaining cheese and parsley and serve with slices of ciabatta.

Supplied by Masterfoods.​