Wild Mushroom Risotto

8-12 wild mushrooms
sunflower margarine
½ vegetable stock cube, crumbled
½ Spanish onion, finely chopped
½oz / 350g risotto rice
1½ – 2pts / 800ml – 1 litre hot vegetable stock
4oz / 2tsp ground cumin
salt and fresh ground pepper
2tsp crushed dried chillies
4oz / 100g freshly grated vegetarian Parmesan Cheese (optional)
2 cloves garlic

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Sauté the mushrooms in 2 tablespoons of margarine with the crumbled vegetable stock cube. Remove from the heat and set aside.
2. Place the finely chopped onion in a deep saucepan with 4 tablespoons of margarine. Cook slowly for 2-4 minutes, taking care the onion does not brown. Add the rice and cook on a medium heat stirring constantly.
3. After a minute or so stir in ½pint / 300ml hot vegetable stock to which you have added the ground cumin. Continue cooking, adding stock as necessary and stirring from time to time, until the rice is almost cooked (15 minutes). Season with salt freshly ground pepper and crushed dried chillies to taste.
4. Cut the reserved mushrooms into small pieces and fold carefully into the risotto. Stir in the freshly grated Parmesan if using. Serve with a mixed leaf salad.