This is super easy, a no faff version. No standing at the hob adding more and more stock and continuously stirring, but you must observe the timings in the oven.

Switch the mushroom and garlic with other veg, like pre roasted, cubed butternut squash and sage.

I dedicate this recipe to my best friends, the Hildaclan, who when eating this with them, elevate the taste of this dish to another level. 😘

Serves 4

Ingredients

225ml arborio rice

1 1/4 pint veg stock, I like Kalo organic vegetable stock cubes (1 cube needed here)

A packet of chesnut mushrooms, washed and sliced

A red onion, cut into small pieces

Wild garlic leaves, or a few garlic cloves chopped small, or both

Creme fraiche, full fat, half a tub.

Handful of parmesan or cheddar cheese, grated (optional)

Salt, pepper and dried thyme (optional)

Method

Preheat the oven to 150°C. Put the baking dish in the oven to pre warm.

Fry off the garlic cloves and onion in a bit of olive oil, then add the mushroom. Cook until all soft.

Add the salt, pepper and herbs

Add the rice and coat in the mixture, keep stirring.

Add the stock to the saucepan

Bring it to the boil.

Remove the warmed dish from the oven and tip in the risotto mixture.

Put it onto the top shelf of the oven for 20mins. EXACTLY.

Remove and stir. Replace into the oven for a further 15mins. EXACTLY.

Remove and add half a tub of creme fraiche. Stir. Check the rice is soft. If not add a splash of hot water and put back in for a further 5mins, then recheck.

Add the chopped wild garlic leaves. Stir

Stir in the cheese, if using

Taste for seasoning. Add salt if needed.

Leave it to stand for a few mins before serving.

Serve with baby leaf salad.