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Ingredients

Method

  • STEP 1

    Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened – add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

Recipe from Good Food magazine, January 2011

Goes well with

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A star rating of 4.4 out of 5.20 ratings
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