INGREDIENTS

• 100 g button mushrooms
• 1/2 brown onion
• 1 garlic clove
• 40 g pecorino cheese
• 3/4 cup Arborio rice
• 250 ml vegetable stock
• 1/4 bunch Tuscan cabbage
• 75 g butter

METHOD

1. Slice the mushrooms, finely dice the onion, crush the garlic and chop the Tuscan cabbage (discarding hard stems). Finely grate the pecorino cheese.
2. Bring a medium size pot to high heat, drizzle olive oil and sauté the onion and garlic for about 3 mins. Add the sliced mushrooms and cook for a further 3 mins.
3. Add the rice and stir through. Pour in the stock and 1 cup of hot water. Bring to the boil, reduce heat to medium.
4. Cook whilst stirring frequently until the liquid has reduced by about ¾, then add the Tuscan cabbage, butter, grated pecorino (saving some for garnish) and salt and pepper to season.
5. Cook until the rice is al dente, adding some more water if necessary. Serve and garnish with the remaining pecorino.

Serves 2 (easily doubles to serve 4)