Mushroom Risotto with Mature Cheddar and Watercress

Put a large pan on a high heat, drizzle some oil and fry the mushrooms until they start to colour.

Turn down the heat to medium and add the onion, frying until they turn transparent.

Add the Arborio rice, stir and heat it through for a minute or so.

Add a splash of water and place the Knorr Zero Salt Veggie Stock Cube in the rice, stirring until dissolved.

Bring to a gentle simmer and cook the risotto by adding water 150-200ml at a time, allowing the rice to absorb the liquid before the next addition. Add some additional water if it’s starting to get to dry.

When the rice is almost cooked, add the cheddar cheese and crème fraiche then stir through.

Stir in the watercress and spinach until they start to wilt, season with black pepper to taste.

Plate the risotto and garnish with some additional watercress and the roasted walnuts.