Creamy Mushroom Risotto

From The Philadelphia Coobook (2011)

2 tsp olive oil
200g risotto rice
600ml hot good quality vegetable stock
350g mixed mushrooms, cut into large pieces
1 clove garlic, crushed
120g Philadelphia Light
a little skimmed milk (optional)
a handful of fresh parsley, roughly chopped
freshly ground black pepper

Heat 1 tsp of oil in a saucepan. Add the rice and gently fry over a medium heat for 2 mins or until lightly golden. Gradually add the stock and 300ml hot water, then bring to the boil. Simmer for 20 mins or until tender and all the liquid is absorbed. Add a little more water if required during cooking.

Heat the remaining olive oil in a frying pan and add the mushrooms and garlic. Fry for 4-5 mins, until starting to brown.

Stir the Philly into the cooked rice. If the mixture is too thick add a little milk. Remove the rice from the heat and stir in the mushrooms, parsley and black pepper to taste. Serve immediately.