Risotto with Mushrooms

Ingredients for 4 servings:

• 10 mushrooms, brown
• ½ zucchini
• ¼ stalk(s) leek
• 1 tbsp vegetable broth, instant
• 3 cup(s) water or 1/2 water, 1/2 dry white wine
• 2 cups risotto rice (Arborio) or rice pudding
• 1 pinch of salt
• 1 pinch(s) rosemary
• 1 shot of olive oil, good

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the zucchini, mushrooms, and leeks into thin quarters. Sauté in olive oil in a large pan and cover with a cup of water. Add the broth and simmer over medium heat with the lid on. Add the remaining water and bring to a boil. Add the rice and continue simmering over medium heat. Add more water if necessary. Season with salt and rosemary. If no children are present, half the water can be replaced with dry white wine.