If you think cooking risotto feels longer than the wait for a bank teller, think again. This recipe, designed just for WH readers, takes a measly 30 minutes. "The mushrooms in it are a top source of B vitamins and folic acid, important for metabolism and energy, and the brown rice and beans are a great low-GI source of carbs, fibre and protein," says Cutter.

Mushroom risotto

Serves 4

2 tbs olive oil
1 onion, sliced
300g mushrooms, sliced
250g short grain brown rice
2 cups (500ml) hot vegie stock
5 cups (1.25L) hot water
400g tin cannellini beans, drained
A few handfuls of baby spinach leaves
30g parmesan cheese, grated
Chopped fresh parsley
Salt and pepper, to taste

1 Heat the oil in a large pan over medium high heat. Sauté the onion and mushroom for a few minutes, until golden brown. Add the rice and cook for a minute, then add the stock and stir well.

2 Cook over a low heat for a few minutes, then add the rest of the water and beans, stirring occasionally. After about 20 minutes, test the rice to see if it's cooked, adding more water or stock if needed. Add the spinach, parmesan and parsley, and fold through until the spinach has just wilted a little. Season with salt and pepper to taste.

Tricks of the trade
Replace the hot water with low-sodium vegetable or chicken stock for added flavour. A splash of white wine also gives it a kick.

Replace the cannellini beans with any other beans or another protein like lean chicken breast or tempeh.

Add 500g of roasted pumpkin chunks to the risotto and fold in a little chopped sage just before serving.

Add shiitake mushrooms and a splash of tamari soy sauce for an Asian touch - take out the Parmesan and instead sprinkle with chopped chives and coriander.