• 75g butter
  
• 1 onion, sliced
  
• 175g risotto rice
  
• 1 chicken stock cube
  
• 2 tomatoes, diced
  
• 100g mushrooms, sliced
  
• 225g strong chedder, cubed
  
• Salt and pepper to taste
  

The ’How’
Melt the butter in the pan, fry the onion until soft.
Stir in the rice and cook for 2 minutes.
Add 1 pint of water and the stock cube, add tomatoes, salt and pepper and bring to the boil.
Cover and simmer until the liquid has been absorbed.
1 minute before serving add the sliced mushrooms and cheese and stir through.
Serve