Feta & Wild Mushroom Risotto

Tropical Wholefoods

A tasty filling risotto. Serves 6

Ingredients

2tbsps olive oil

2 cloves garlic, peeled & crushed

225g risotto rice

1.4litre vegetable & mushroom stock

Handful of fresh chives

25g any Tropical Wholefoods dried mushrooms

50g Tropical Wholefoods sun dried tomatoes

50g feta cheese cut in small cubes

A half lemon, squeezed for juice

Method

Soak dried mushrooms for 15 minutes in warm water or milk, then squeeze with your fingers and forest grit will float off. Drain and keep the soaking liquid to top up the stock. Fry onion and garlic in olive oil until softened. Add rehydrated mushrooms and stir. Add rice and sun dried tomatoes, stir again. Pour over a little stock and bring to the boil. Simmer until stock is absorbed, then add a little more. Continue to do this, until all stock is used up and rice is tender. Add cubed feta at end of cooking. Season with freshly ground black pepper. Add lemon juice, sprinkle with snipped chives to serve.