Mushroom Risotto

Excluding pasta from everyday menu meant that preparing fast, cheap and simple meals would become a real trick. I was pushed to search for new recipes, use healthy alternatives, but most of all experiment with food. 

Besides, I was SO used to pasta. I didn't have to plan ahead as long as there was a packet of pasta and a can of tomato sauce in my cupboard. And, there was something about that macaroni that made me cry out for more. Nothing seemed to bring such comfort as a plate of spaghetti carbonara or a generous portion of lasagne.

Don't get me wrong; I still do get a great deal of comfort from eating that food, but nowadays it's the dish of the fortnight rather than the dish of the day. When my kids moan for pasta, I'll cook it for them but I'll opt for millet or rice.

This mushroom risotto is great for lunch or dinner. It's very speedy if you have leftover rice; plus, all you need is an onion, a couple of mushrooms, a lug of oil and a good shaving of Parmesan.

But most importantly, it brings me the same comfort I would get from eating pasta, so I like to indulge in...

Ingredients:
Serves 2

• 1 and 1/2 cup of cooked or leftover rice
• 5 mushrooms
• 1 onion
• 2 cloves of garlic
• coconut oil or ghee butter
• a pinch of turmeric and basil
• salt and pepper, to taste
• extra virgin olive oil, to drizzle
• Parmesan cheese shavings, to sprinkle on top

Preparation:

1. Bring a pan to a medium heat and melt a little bit of either ghee butter or coconut oil.
2. Slice the mushrooms finely, cut the onion into half-moons and crush the garlic. Add everything to the pan, season with salt and pepper and fry until the vegetables have softened.
3. Add the rice with a pinch of turmeric and basil. Stir everything well and cook until the rice has heated up.
4. Divide the risotto between two plates, drizzle with some extra virgin olive oil and sprinkle some Parmesan shavings on top.
5. Serve and enjoy :)