The quality taste of mushroom really shines through in this delicious risotto.
Preheat oven to 180°C/gas mark 4. Grease an ovenproof dish with Pure Olive spread.
Heat 50g Pure Olive spread in a pan, add onions and fry until soft.
Add rice, red pepper and courgette and stir. Infuse saffron in stock and stir gradually into the rice mixture. Bring to boil.
Reduce heat and simmer until rice is cooked (approximately 15 minutes), stirring frequently. Season.
Wipe mushrooms with some damp kitchen roll and remove the stalk. Chop the stalk and add to the rice.
Bake in a preheated oven at 15-20 minutes.
Serve hot and garnish with fresh chopped parsley.