Easy mushroom risotto

• 180 g risotto rice
• 250 g mushrooms
• 80 g onion
• 700 ml hot vegetable stock, as needed
• 15 ml olive oil
• 40 g Parmesan

Method

1. 1

   Clean and slice mushrooms. Peel and finely chop onion. Prepare the stock.

2. 2

   Heat oil in the pot. Cook onion and mushrooms for 5 minutes. Add rice and stir for 1 minute.

3. 3

   Add stock in batches. Cook gently for 18–25 minutes following packet instructions, stirring often. Add more stock as each batch is absorbed.

4. 4

   When the rice is cooked and creamy, stir in Parmesan. Season with salt and pepper and serve immediately.