Summary

Ingredients

• 500 g mushrooms (mini kin oyster mushrooms)
• 100 g wild arlic
• 4 tablespoon olive oil
• 300 g risotto
• 750 ml vegetable stock
• 100 g parmesan cheese
• salt
• pepper
• Chilli, dried

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Instructions

1. Wash the mushrooms and wild garlic and cut into small pieces.
2. Heat olive oil in a pan. Sauté the king oyster mushrooms and wild garlic while stirring. Add the risotto rice and simmer for 2-3 minutes while stirring until translucent. Gradually add the boiling hot (otherwise the cooking process will be interrupted) vegetable soup and let the rice simmer over low heat for 15-20 minutes, stirring occasionally.
3. Finely grate the parmesan and stir into the risotto. Season with salt, pepper and chilli from the mill and serve.