With Gareth Hughes
Time: 40 mins
Cost per serve: $4
4 cups risotto rice
2 litres vegetable stock
1/2 cup Japanese white wine vinegar
1 large onion
6 cloves garlic
1 cup normal white rice (medium grain I guess)
1/2 block of feta cheese
Bunch of asparagus
6 portobello mushrooms
Sautee garlic and onions in olive oil.
Fry off the risotto rice for 1 minute. Slowly add stock to the rice and cook for 40 mins.
Sprinkle feta cheese over at the end.
Steam the asparagus and fry the portobellos place on the side to serve.
(TX: 22 June 2011)