Simple and very tasty.

1 teaspoon oil
1 small onion, chopped.
3 oz mushrooms, sliced.
1 garlic clove, crushed
6 oz risotto rice
1 good pint vetegable stock ( 5 ladles)
1 good size tomato, chopped.
Optional - 3 sun dried toms. (drained of oil) chopped.
2 tablespoon grated Parmesan
2 good rashers of lean back bacon, grilled or fried until crisp. then
chopped.
seasoning.

Heat the oil in a non stick frying pan
add the mushrooms, onion and garlic.
cook until getting soft about 2 - 3 mins.
stir in the risotto rice and coat with the oil
Add 1 ladle of stock at a time and stirring continuously
until all stock is used up and the rice is tender.
Remove from pan, season.
Stir in chopped bacon and parmesan and serve with vegetables. Sweetcorn goes well here.

serves two
cheers Penny.

Sounds lovely Penny.