Mushroom Risotto

Chop mushrooms and garlic and fry in butter. Put 2/3 cup of rice to boil with 1 cup water. Drain when half cooked.

Add the soup to the rice and cook on low heat with the lid on for 2 mins. Add mushrooms, a few basil leaves and half the parmesan. Keep stirring until the rice is cooked through.

Sprinkle with Parmesan and basil leaves and serve with vegetables.