Mushroom Risotto

Ingredients

• 100g arborio rice
• 150g mixed mushrooms
• 400ml vegetable broth
• 50ml white wine
• 30g parmesan
• 1 onion
• 1 tbsp butter

Preparation

1. 1

   Finely chop the onion. Heat butter in a pan and sauté onion until translucent.

2. 2

   Add mushrooms and cook until softened.

3. 3

   Stir in the rice and toast lightly for 1–2 minutes.

4. 4

   Pour in white wine and let it evaporate while stirring.

5. 5

   Gradually add vegetable broth, one ladle at a time, stirring constantly until creamy.

6. 6

   Remove from heat and stir in parmesan cheese.

7. 7

   Serve hot, garnished with extra parmesan if desired.