1 cup Mushrooms, sliced 
2 Tbsp Butter 
1 Tbsp Olive oil 
1 Onion
1 Tbsp Seven Colours Grill Seasoning™
1 Tbsp Garlic, minced 
Pinch of Black pepper 
2 cups Risotto rice
1/3 cup Dry white wine
2 cups Chicken or Vegetable stock
1 handful fresh Parsley, chopped


Sear the mushrooms in melted butter and set aside. In the same pan, heat the oil, then add the onion and cook until softened. Add Seven Colours Grill Seasoning™, garlic and black pepper and stir into the onion. Add the rice, then pour in the wine. Stir until the liquid has been absorbed. Pour in the stock and simmer until the rice is cooked, stirring often. Add the mushrooms and parsley and serve.