Mushroom Risotto

Ingredients

• 75 g short grain rice
• 3 dl water
• ½ x vegetable bouillon
• ½ x yellow onion
• 90 g champignon
• 1 dl dry white wine
• 2 handful shredded parmesan
• 1 handful parsley
• 1 pinch black pepper

Method

1. Rinse the rice until the water is clean.
2. Boil water and add the vegetable bouillon.
3. Mince the onion. Add some olive oil to a pan. Fry until the onion is soft.
4. Cut the mushroom into pieces and fry half of it together with the onion.
5. Add rice and stir until some of the water evaporates.
6. Add white wine and bring to a boil.
7. Little by little add vegetable broth, and let it simmer while you stir. This usually takes about 15–20 minutes.
8. If you have leftover soup, you can add it here. Onion soup or mushroom soup will actually make this dish even better.
9. Remove the pan from the heat and add the grated parmesan, chopped parsley and coarsely ground pepper. Combine.
10. Fry the rest of the mushrooms to a frying pan with butter. Season with salt and pepper.
11. Serve the risotto to a plate, add the fried mushrooms and top it off with the desired amount of parmesan.