In a deep pan heat a few squirts of fry-light over a medium to high heat. Once heated add the onion and garlic and fry for 2-3 minutes. Don't let it brown too much.

Add the mushrooms and cook till they have softened

Next add the rice. It is very important not to leave the pan unattended at this point and to continuously stir the rice so it starts to absorb all the flavours but doesn't brown. It should begin to look translucent after 2-3 minutes

Start adding the stock, around 200ml's at a time. Turn the heat down to a simmer so the liquid has time to be absorbed and doesn't boil off, stirring frequently so the rice doesn't catch.

As each portion of liquid is absorbed add another portion until it is all gone. Hopefully you rice is perfectly cooked at this point (if it is still a little too al-dente for your taste then add 200mls of boiling water or more stock until you are happy)

Remove the pan from the heat and stir in half the parmesan (plus salt and pepper to taste if you want)

Plate up the risotto and top with a sprinkling of the remaining parmesan and serve with a good portion of veggies!

Enjoy!