Ingredients:

- 2 tablespoons of olive/vegetable oil

- 2 tablespoons of soy/non animal product margarine

- 1 onion, peeled and chopped

- 3 cloves of garlic - crushed or chopped into small pieces

- 325 grams of white rice (or, if you so wish, any other kind of rice that is suitable for risotto such as arborio)

- 4 to 6 tablespoons of dry white wine (depending on your tolerance - no just kidding!)

- 750 mls of vegetable stock

- 450 grams of mushrooms, wiped and sliced

- 2 tablespoons of parsley

Method:

Melt the margarine and oil in a large saucepan, then add the onion and garlic and cook gently for 2 to 3 minutes.

Add the rice and some salt and pepper and stir to coat the rice with the margarine and oil. Add the wine, stir, then add the stock and bring to the boil, stirring frequently. Keep stirring the mixture for about 5 to 7 minutes.

Add the mushrooms, give the risotto another stir, then let it cook for a further 6 to 7 minutes, constantly stirring until all the liquid has been absorbed - but making sure that the risotto is still moist. Turn off the heat completely and stir in the parsley.

Serve with wholemeal bread and a huge glass of fresh orange juice - enjoy!