For 5 individuals
2 garlic cloves
350 g mushrooms (any kind will do, a mixture is recommended)
500 g risotto rice
50 g butter
50 g Parmesan cheese
1,5 l vegetable broth
red bell pepper powder
200 ml white wine
(you can add some chopped fresh red bell pepper for the extra bite)
-Chop the onion and garlic and fry them in olive oil or butter.
-Chop the mushrooms (and the red bell pepper) and add them to the pan.
-Add some pepper, salt and red bell powder and keep on frying for several minutes.
-Add the risotto rice and fry for 2 more minutes.
-Add the wine, basil, thyme and rosemary and let it simmer for 2 minutes.
-Add just enough broth to entirely cover all of the risotto and let it simmer covered for approximately 20 minutes.
-Use the spare broth to add to the pan for the rice to cook.
-Towards the last 5 minutes, taste the rice every now and then to check if it’s done.
-Once done, turn off the heat, add the butter and Parmesan en stir.
-Garnish with pepper and parsley.