Risotto is a masterful choice for a main course: it is filling to eat - and essentially only involves stirring to make.

You need to have your biggest saucepan on the hob, on medium heat, and stir and stir and stir continuously for twenty minutes while you mix in all the ingredients.

This recipe if for mushroom risotto but you can substitute the mushrooms for anything you fancy.

Directions -

1. Chop 11/2 onions and gently fry in a tablespoon of oil and some butter.

2. Add 1 packet of risotto rise.

3. Stir continually.

4. Gradually stir in a litre of stock, a little at a time, until completely absorbed.

5. Add mushrooms.

6. Keep stirring. Don't let it get dry. It should be like a creamy porridge.

Learn more about this author, Lucy Batcher.
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