Mushroom and sweetcorn risotto

• 1 onion, chopped
• 3 chopped portobello mushrooms
• 4 clove garlic
• 200 grams risotto rice
• 500 ml vegetable stock
• 200 ml white wine
• 1 cup sweetcorn

1. Fry off onions, garlic and mushrooms with olive oil until soft and brown
2. Add risotto rice, allow to fry for 5 minutes before adding 100 ml of the stock
3. Allow rice to absorb stock each time before adding more, 100 ml at a time
4. Add wine 100 ml at a time.
5. Add sweetcorn.
6. Add a handful of parmesan cheese and pinch of salt and pepper to taste
7. Continue to stir and serve with garlic bread and extra parmesan (optional)

onion, portobello mushrooms, clove garlic, risotto rice, white wine, sweetcorn

Taken from cookpad.com/us/recipes/361092-mushroom-and-sweetcorn-risotto (may not work)