Risotto with Mushrooms and Parmesan Cheese

Ingredients

• 1 liter vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 300 grams risotto rice
• 100 grams Parmesan cheese, grated
• 300 grams mixed mushrooms, cleaned and sliced
•  Salt and pepper to taste
•  Handful of fresh parsley, finely chopped

Instructions

1. 1 Bring the vegetable broth to a boil in a pan and keep it warm over low heat.
2. 2 Heat the olive oil in a large pan. Add the onion and garlic and sauté until soft.
3. 3 Add the risotto rice and stir well until the grains are coated in oil.
4. 4 Add a ladle of hot broth to the rice and keep stirring until absorbed. Repeat until the rice is cooked. This takes about 20 minutes.
5. 5 Meanwhile, sauté the mushrooms in another pan until golden brown.
6. 6 Stir in the Parmesan cheese, sautéed mushrooms, and some salt and pepper into the risotto.
7. 7 Garnish the risotto with the fresh parsley and serve immediately. Enjoy!