Evie’s Favourite Creamy Mushroom Risotto

I look after 2 gorgeous cherubs and Evie's favourite dinner is "Jacqui's Creamy mushroom Risotto!".  Her delight and enthusiasm make it worth the little effort that is required to cook this for them. 

Evie's Favourite Creamy Mushroom Risotto

Ingredients: 

1 onion, finely chopped

A dash of mixed herbs

A flat teaspoon of garlic

1/2 punnet mushrooms, sliced

1 cup Risotto rice

1 stock cube

4 cups boiling water

1 heaped tablespoon phelidelphia cream cheese. 

Method:

1. Fry the onion in a bit of oil.

2. As it starts to catch add the herbs and garlic and sauté until soft. 

3. Add the mushrooms and cook until soft and squishy. 

4. Add the rice and stir until all liquid is absorbed. Boil the kettle and prepare stock with one of the 3 cups of water. 

5. Add half a cup of stock and stir until it's absorbed, and then add the other. 

6. Truth is I don't stand watching the pot, I'll now add the remaining liquid and close with a lid, reducing the heat to a simmer. There are little ones waiting for me to read to them!  ;)

7. After about 20 minutes you can switch it off, give it a good stir and leave it to stand. 

8. When you're ready to dish up, add a heaped table spoon of Philadelphia cream cheese or crème fraiche and stir this through. 

9. Serve with yummy tender baby peas

Serves 2 munchkins, twice.