INGREDIENTS TO GET READY

300g Risotto Rice

2 tbsp White Wine

3 Garlic Cloves (finely chopped)

1 Shallot (finely chopped)

350ml Vegetable Stock

500ml Water

150g Wild Mushrooms (sliced)

250ml Fresh Cream

1 tbsp Fresh Parsley (finely chopped)

3 tbsp Olive Oil

1 tbsp Butter

5 tbsp Geo Watkins Mushroom Ketchup

Costa Sea Salt Coarse, to taste

1/4 tsp Black Pepper Powder

30g Parmesan Cheese (grated)

PUT IT TOGETHER

1. In a pan heat olive oil and butter and sauté chopped garlic and shallots till translucent.

2. Add sliced wild mushrooms and cook till the mushrooms are cooked through.

3. Add risotto rice and sauté till crackled.

4. Add white wine and deglaze the pan. Add vegetable stock, Geo Watkins Mushroom Ketchup and water and cook on medium heat till the risotto rice is cooked aldante.

5. Add pepper powder, cream and salt to taste and mix well.

6. Add parmesan cheese and chopped parsley and serve hot with crusty bread.