Mushroom, mascarpone and rosemary risotto | Tesco Real Food

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 250g (8oz) chestnut mushrooms, half chopped, half thinly sliced
• 2 garlic cloves, finely chopped
• 2 rosemary sprigs, leaves finely chopped
• 350g (12oz) risotto rice
• 200ml (1/3pt) white wine
• 1 litre (1 3/4pt) hot vegetable stock
• 2 tbsp mascarpone
• 25g (1oz) vegetarian hard cheese or Parmesan, grated, plus extra to serve
• 2 tbsp chopped fresh flat-leaf parsley, leaves only