Camembert & Mushroom Risotto

Heat the olive oil in a wide saucepan over a medium heat. Add the onion and cook for 5 minutes until soft, then stir in the garlic and mushrooms and cook for 4–5 minutes until the mushrooms have released their moisture.

Stir in the Arborio rice and cook for 1 minute. Pour in the white wine and let it bubble until almost absorbed.

Add the hot vegetable stock a ladleful at a time, stirring often and allowing each addition to absorb before adding the next. Continue for 18–20 minutes until the rice is tender but still has a slight bite.

Remove the pan from the heat and stir in the butter, Camembert and Parmesan. Season with salt and black pepper, cover for 2 minutes, then loosen with a splash of hot stock if needed and serve.