Risotto with white wine and mushrooms

Ingredients for 2 servings:

• 150 g risotto rice
• 400 ml vegetable stock
• 200 ml white wine
• 1 tbsp olive oil
• 250 g mushrooms, brown
• 4 shallots
• some salt and pepper, coarsely ground
• some parsley
• 20 g Parmesan
• some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, quick, vegetarian

Finely dice the shallots and quarter the mushrooms. Heat the olive oil in a pan and fry the risotto rice until translucent. Then add the shallots and fry. Gradually add the white wine to the rice. Reduce frequently, stirring frequently to prevent the rice from sticking to the bottom of the pan. Once the wine is used up, do the same with the vegetable stock. Simmer for about 20 minutes, stirring frequently. Then check that the rice is cooked through but still has a bite and is already nice and creamy. If not, add a little more liquid. Season with salt and pepper and stir in the grated Parmesan cheese. Fry the mushrooms in a little butter in a separate pan and then add to the risotto. Roughly chop the parsley and sprinkle it over the risotto.