🥗 Vegetarian Recipes

Instructions

1. In a frying pan, cook the mushrooms without any fat until they released all their water. Reserve the water in a pan and reserve the mushrooms.
2. Melt the butter in the frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. (8-9 mins)
3. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins. (1-2 mins)
4. Dissolve the stock cube in 1 litre of boiling water in the pan with the mushroom water.
5. Add the wine to the rice. When all liquid is gone, add a ladle of the stock to the rice. Bubble over medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Add the mushrooms and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
6. Serve with grated parmesan cheese and fresh parsley.