Mushroom risotto - wheat free recipe

200	g	risotto rice (arborio)
2	tbsp	olive oil
1		onion, chopped
1		red pepper, chopped
1		green pepper, chopped
200	g	assorted mushrooms, sliced
750	ml	wheat free/gluten free vegetable stock
		additional boiling water
2	tsp	dried oregano
		freshly ground black pepper
50	g	parmesan cheese, grated (optional)

1.	Put 2 tbsp oilve oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 - 3 minutes, until the rice looks translucent.

2.	Add the onion, peppers and mushrooms and cook for another 5 minutes, being careful not to brown the rice.

3.	Add the vegetable stock and bring to the boil. Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.

4.	At the end of the risotto cooking time add the oregano and seasoning and mix well.

5.	Serve sprinkled with the optional grated parmesan.

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