Mushroom and parmesan risotto

Stap 1 /9

*Prepare the ingredients.

• 150g *Mushroom mix
• 4el *Olive oil
• 1 *Onion
• 320g *Risotto rice
• 12cl *White wine
• 120cl *Vegetable stock
• 40g *Soft butter
• 40g *Parmesan cheese
• *Salt and pepper
• 1el *Parsley

Stap 2 /9

*Fit the paddle in the bowl.

Stap 3 /9

*Pour the oil into the bowl.

• 4el *Olive oil

Stap 4 /9

*Add the onions, mushrooms, rice and salt. Fry for 4 mins.

• 150g *Mushroom mix
• 1 *Onion
• 320g *Risotto rice
• *Salt and pepper

Stap 5 /9

*Add the white wine and reduce for 1 min.

• 12cl *White wine

Stap 6 /9

*Add the vegetable stock.

• 120cl *Vegetable stock

Stap 7 /9

*Risotto cooking.

Stap 8 /9

*Add the butter and Parmesan and cook for 2 minutes.

• 40g *Soft butter
• 40g *Parmesan cheese

Stap 9 /9

*Adjust the seasoning and finish with the chopped parsley. Serve hot.

• *Salt and pepper
• 1el *Parsley