Courgette and mushroom risotto

I made this from a mixture of other risotto recipes, partly because I couldn't find one I liked and partly because I didn't have all the required ingredients. It was my first try at proper risotto and I think it turned out well, although perhaps slightly sickly but I probably overdid the stock.

Ingredients:

half a medium/large onion, finely sliced
one courgette, cubed
a handful of mushrooms, cubed/sliced
a couple of gloves of garlic, crushed
chilli flakes (optional)
150g risotto rice
300ml hot vegetable stock
1 tbsp chopped parsley
parmesan and black pepper to season

SERVES 2


Method:

1. Heat olive oil. Soften onions, courgette and mushroom for 5-10 minutes

2. Add garlic and chilli, leave for 2 minutes

3. Stir in rice for 2 minutes

4. Add 50ml of stock and stir. Once this has been absorbed, pour over some more. Repeat. This process should take approximately 20 minutes.

5. Add parsley and season. Serve.