Step by step method

• Step 1

  Heat the vegetable stock in a saucepan over a medium heat.

• Step 2

  Heat 2 teaspoons of the oil in a large saucepan over a medium-high heat. Add the mushrooms and cook for 2-3 minutes. Transfer to a bowl and set aside.

• Step 3

  Reduce heat. Add remaining oil. Add the onion and capsicum and cook for 2-3 minutes until soft. Add garlic and cook for 1 minute.

• Step 4

  Stir in the rice. Add hot stock and return the mushrooms to the saucepan. Increase heat to high. Bring to the boil. Reduce heat to low. Cook, covered, for 12-15 minutes or until liquid is absorbed and rice is tender. Stir in parsley and basil. Season with salt and pepper. Serve.