• preparation: 15m
• cooking: 20m
• serves: 4 persons

Ingredients

• 500g mushrooms
• 1 garlic glove
• 2 tsp parsley
• 1 onion
• 320g risotto rice
• dry white wine
• 1.5l vegetable stock
• olive oil
• salt & pepper

Recipe

1. Clean and cut the mushrooms in thin slices.
2. Cut garlic thinly.
3. Heat oil in a pan, cook the garlic for 2 minutes.
4. Add mushrooms and parsley, cook for 15 minutes and put aside.
5. Heat stock in low heat.
6. Cut the onion and cook in olive oil in a pan for 2 minutes.
7. Add rice and stir a few minutes.
8. Add wine, and stock, a little at a time.
9. Add mushrooms on the rice and stir.
10. Serve hot.