Like I state in the video, this meal can easily be vegan if you withhold the Parmesan cheese. Let me know how you like it in the comments section below!

Serves 6

Ingredients

2 tbsp olive oil or vegetable oil
1 cup risotto (arborio) rice
2 garlic cloves, crushed
1 onion, chopped
2 celery stalks, chopped
1 red or green bell pepper, seeded and chopped
8 oz button mushrooms, thinly sliced
1 tbsp chopped fresh oregano or 1 tsp dried oregano
4 cups boiling vegetable stock
1/4 cup sun-dried tomatoes in olive oil, drained and chopped (optional)
salt and pepper
1/2 cup finely grated Parmesan cheese
fresh flat-leaf parsley sprigs or bay leaves, to garnish

Directions

Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.

Add the garlic, onion, celery, and bell pepper and cook, stirring frequently, for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.

Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles.

Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Add the sun-dried tomatoes, if using, 5 minutes before the end of the cooking time and season to taste with salt and pepper.

Remove the risotto from the heat and stir in half the Parmesan until it melts. Transfer the risotto to warmed bowls. Top with the remaining cheese, garnish with flat-leaf parsley or bay leaves, and serve at once.