Mushroom and Sage Risotto

Ingredients

• 2 tablespoons peanut oil
• 1 large brown onion thinly sliced
• 3 clove garlic minced
• 2 cups arborio rice washed
• 1 1/2 cups white wine
• 1 litre vegetable stock heated
• 500 grams button mushrooms sliced
• 1 cup parmesan cheese grated
• 2 tablespoons sage washed, shredded
• 1 cup parmesan cheese grated

Directions

1. In a saucepan, heat the peanut oil and then lightly sauté the onion and garlic until golden brown. Add the rice and stir for 2 minutes.
2. Add the wine and simmer. Gradually add the stock, 1/2 cup at a time until all is fully absorbed.
3. Add the mushrooms, parmesan and sage and simmer for 3 minutes. Serve with extra parmesan cheese.