Pesto and lemon risotto with grilled mushrooms

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes.

2. Add the rice, stir for 1 minute, then pour in the wine and bubble until evaporated. Add half the stock and simmer, stirring occasionally, for about 8 minutes, until most of the stock has been absorbed.

3. Add the remaining stock and repeat, cooking for a further 10-12 minutes, until the rice is cooked but still has a slight bite to it.

4. Stir in the lemon zest and half the pesto and cook for 1 minute.

5. Remove from the heat, stir in the grated Parmesan and season to taste.

6. Meanwhile, preheat the grill to high. Place the mushrooms in a grill pan, dot with the remaining pesto and season. Grill for 5 minutes until tender.

7. Divide the mushrooms and risotto between 4 shallow bowls. Serve with Parmesan shavings and lemon wedges to squeeze over.