Baked Mushroom Risotto

75 g RISOTTO RICE

1 GARLIC CLOVE (PEELED & CRUSHED)

½ AN ONION (FINELY CHOPPED)

½ A SMALL RED PEPPER (FINELY CHOPPED)

½ A SMALL COURGETTE (FINELY DICED)

300 ml VEGETABLE STOCK

2 tbsp FRESH PARSLEY (FINELY CHOPPED)

225 g MIXED SEASONAL WILD MUSHROOMS

SALT & FRESHLY GROUND BLACK PEPPER (TO TASTE)

Preheat oven to 180°C/gas mark 4. Grease an ovenproof dish with Pure Olive spread.

Heat 50g Pure Olive spread in a pan, add onions and fry until soft.

Add rice, red pepper and courgette and stir. Infuse saffron in stock and stir gradually into the rice mixture. Bring to boil.

Reduce heat and simmer until rice is cooked (approximately 15 minutes), stirring frequently. Season.

Wipe mushrooms with some damp kitchen roll and remove the stalk. Chop the stalk and add to the rice.

Bake in a preheated oven at 15-20 minutes.

Serve hot and garnish with fresh chopped parsley.