Mushroom Risotto
This is something that I ate at a restaurant and tried creating my own version of the same.

Ingredients

1 cup brown rice soaked for an hour in vegetable stock. I used asparagus stock since I had asparagus and the aroma was awesome.

2 spoons of plain cheese spread
1/2 cup grated cheese, I used kraft cheese.
1 bunch of fresh parsley finely chopped
Salt to taste
2 spoons of garlic cloves finely chopped
2 onions finely chopped
1/2 tspoon chilli flakes
1 tablespoon of butter
1 tspoon mixed herbs
100 gms of fresh mushrooms chopped into medium sized pieces

Method

I actually pressure cooked the rice to three whistles in two cups of stock and kept it ready for the process.

In a wok add butter, add chopped garlic, sautee, add chopped onion, sautee to light brown colour. Add the chopped mushrooms, sautee for a while. Now add the rice add 1 cup stock, salt, mixed herbs, chilli flakes. cheese spread, chopped parsley and keep covered for about ten minutes, stir in between to check if water has evaporated, add more water, keep covered again, now open and add the grated cheese, cook for another ten minutes. the consistency of this risotto needs to be a little soft and runny. Keep it that way by the end of the process seeing to it that the rice is well cooked.

Serve topped with grated cheese and a fresh sprig of parsley.