Risotto is one of those meals that always looks ridiculously complicated to make but is actually super easy. I love it at any time of the year but it works especially well in the summer when you are looking for a quick and easy meal for dinner.
You will need some risotto rice, vegetable or chicken stock (see my post here on how to make your own chicken stock!), mushrooms, lemon juice, rocket and olive oil.
Add a splash of oil to your pan and fry your risotto rice until golden brown.
Once your rice is browned, slowly add your stock to the pan whilst stirring continuously. The rice will start to absorb the stock and start to puff up and get all fluffy. This takes around 15 minutes in total...
Whilst your rice is bubbling away, fry your mushrooms in some olive oil and a splash of lemon juice until cooked. Shred some parsley and add to the mushrooms just before serving.
Once all of your stock has been added, simmer until the rice has absorbed all of the stock. Warning: this will smell absolutely delicious and your stomach will be rumbling!
Stir in some handfuls of rocket...
...and the mushrooms.
Serve in a shallow bowl, preferably with a glass of white wine...