Rosemary & mushroom risotto

Method

• 1
  Bring water and stock cubes to the boil in a saucepan over medium heat. Reduce heat to low. Hold at a gentle simmer.
• 2
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the rosemary and combined mushroom, and cook, stirring, for 3 minutes or until the mushroom is soft.
• 3
  Add the rice and cook, stirring, for 1 minute or until the grains appear glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Continue for 25 minutes or until rice is just tender and risotto is creamy.
• 4
  Stir in the lemon juice, and half the parmesan and half the parsley. Top with remaining parmesan and remaining parsley.