Ingredients
300gm Arborio rice
±600ml hot chicken stock
1 Tblsp olive oil
2 onions, finely chopped
2 sticks celery, thinly sliced
2 cloves garlic, crushed
200gm button mushrooms, sliced
2 – 4 courgettes, sliced
60gm grated parmesan
2 cups coarsely chopped rocket
Method
Spray a large frying pan with non-stick cooking spray.
Add the mushrooms and cook until tender.
Stir through the garlic.
Remove mushrooms and garlic from the frying pan.
Add oil to the pan.
Cook the onion and celery for 5 minutes until softened.
Tip in the rice.
Stir well to combine, and to coat the rice with oil.
Add ½ cup of stock and stir until the liquid is absorbed.
Add the courgettes.
Waiting until the previous stock has been absorbed, keep adding stock, ½ a cup at a time.
Stir frequently.
When all the stock is absorbed and the rice is cooked and creamy add back the mushrooms and garlic.
Stir through the parmesan and the chopped rocket.
Serve with freshly ground black pepper and extra parmesan, if desired.
