Mushroom and Red Chard Risotto

By Scott Marley

Serves 3-4 -45ml olive oil; -25g butter; -1 large onion, peeled and chopped; -2 cloves garlic, peeled and chopped; 300g mixed fresh mushrooms (such as chestnut, portabelino and flat field) wiped, trimmed and sliced; -250g risotto (arborio) rice; -450ml hot vegetable stock; -100g red chard, shredded; -salt and freshly ground black pepper; -fresh Parmesan, grated Heat the oil and butter in a medium-sized heavy-based pan. Add the onion and garlic and cook until softened (about 5 minutes). Add the mushrooms and toss well. Stir in the rice and cook gently for about 2 minutes. Add the stock a ladleful at a time, allowing each ladleful to be absorbed before adding more. This should take about 20-25 minutes. Stir in the shredded chard and season with salt and pepper. The risotto should now be rich and creamy. Serve with plenty of freshly grated Parmesan

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