Mushroom Risotto
This is perfect for two
Ingredients:
2 tsp olive oil
1 pack mushrooms, sliced
1 onion, finely chopped
150 g Arborio rice
60 ml white wine
700 ml vegetable broth
2 spring onions, sliced
Instructions:
Sauté the mushrooms in 1 tsp of oil and set aside.
Sauté the onion until softened, then add the rice and cook for another 1-2 minutes.
Add the white wine and bring to a simmer. Gradually add the broth, one ladle at a time, allowing it to absorb before adding more.
When the last ladle of broth is nearly evaporated, add the mushrooms and spring onions to the pan and heat for 1-2 minutes.
Serve immediately with a nice glass of white wine.