* 15ml (1 tbsp) olive oil
    * 25g (1oz) butter
    * 1 onion, finely chopped
    * 350g (12 oz) risotto rice
    * 150ml (¼ pt) white wine
    * 600ml carton fresh mushroom soup
    * 25g (1 oz) Parmesan, finely grated
    * Freshly chopped sage and ciabatta croutons, for garnish


   1st Heat oil and heat the butter in a large pan and the onions for 5 minutes. Stir the rice and cook min for first Deglaze with white wine and let boil. reduce heat and simmer, leave for 5-6 minutes until all the liquid has started.
   2nd Stir in mushroom soup and 150ml (¼ pt) water and cook for 25 minutes, stirring frequently, until rice is tender. Stir in the Parmesan cheese hold back a little to garnish and season to taste with salt and freshly ground black pepper.
   3rd Serve warm in bowls garnished with chopped sage, croutons and the rest of the grated Parmesan.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.