Step 1: Make the stock using boiling water and use this to boil the rice. When it looks like the rice is starting to soak up all the water, add another 1/4 pint (approx) and keep boiling.
Step 3: Meanwhile, cut up the onion into small chunks and crush the garlic. Saute in a deep frying pan (or wok) on a very low heat and after the onions have begun to soften, add the celery. after everything has softened add the mushrooms, stir and put the lid on the pan.
Step 5: When the rice is cooked and very soft (still sticking together a bit) tip it into the frying pan. Add a little water if you think it is going to dry out. Mix the veg through the rice, seasoning with the salt and pepper.
Step 7: Add the cheese and mix through until it is all melted.
Step 9: Garnish with parsley if you have it, but it’s not essential.
Step 12: This recipe is also great with butternut quash, carrots, peas – almost any vegetable!