Simon Rimmer served up a tasty Mushroom and Roasted Pine Nut Risotto on Sunday Brunch.

The ingredients are: 1 diced onion, 150g butter, 350g risotto rice, 100ml white wine, 700ml veg stock, 50g dried shitake mushrooms, 350g sliced chestnut mushrooms, 1 clove crushed garlic, 100g finely grated parmesan, 2tbsp chopped tarragon and 100g roasted chopped pine nuts.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.