If you're planning on cooking for your sweetie this Valentine's Day, make sure this mushroom risotto is on your menu. Risotto sounds intimidating, but with this recipe it couldn't be simpler. Give it a try – your Valentine will thank you…

Mushroom Risotto

½ cup sliced mushrooms

3 tbsp olive oil

¼ cup onion, diced

1 cup Arborio rice

1 ½ cups chicken stock

1/2 cup dry white wine

½ tsp salt

2 tbsp butter

1/2 cup grated Romano or parmesan cheese

2 tbsp chopped fresh parsley leaves

Heat the oil in a large saucepan over medium heat. Add onions and mushrooms and sweat until they soften a bit, being careful not to brown them.

Meanwhile, put stock in a microwave safe dish and microwave on high for 90 seconds or until stock is warm.

Add rice to the saucepan and stir until all the grains are coated with oil. Add the stock and wine.

Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes.

Remove from heat and stir in the butter, cheese and parsley.