Summary

Ingredients

• 1 onion (s)
• 1 carrot (s)
• 1 stick celery
• 400 g mushrooms
• 400 g rice (risotto rice)
• 2 tomato (s) (canned)
• 50 g parmesan cheese
• 1 piece (s) butter
• salt and pepper
• 1 liter vegetable stock
• parsley
• olive oil
• Garlic paste

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Instructions

1. Chop carrots, celery, and onions into small pieces. Preferably with a chopping knife. Chop the tomatoes and slice the mushrooms. Chop the parsley.
2. Heat the olive oil, sweat the vegetables (except tomatoes) until translucent. Add rice and canned tomatoes, fry them briefly, deglaze with white wine, and let reduce.
3. Now repeatedly deglaze with vegetable stock and simmer until the stock is used up. Don`t forget to stir (the whole thing takes about 18 minutes)!
4. In the meantime, fry the mushrooms in the dry, coated pan, add parsley, a little olive oil and some of the garlic paste.
5. When the rice is done, stir in the butter and parmesan, season with salt and pepper and fold in the fried mushrooms.
6. Can be enjoyed as a side dish or as a main course.