Ingredients: 1 onion, 1 garlic clove, thyme, 200 grams risotto rice, 1 liter vegetable stock, 1 leek, 250 grams mushrooms, 100 grams grated cheese,
Number of persons: 3
Bake 1 chopped onion with 1 finely chopped garlic clove and some thyme until the onion is soft. Add 200 grams risotto rice. Fry briefly. Add gradually 1 liter of vegetable stock. Let the risotto simmer 25 minutes. Stir occasionally. Bake in another pan 1 sliced leek and 250 grams sliced mushrooms in hot butter. Bake until the mushrooms are soft. Add 100 grams grated cheese, mushrooms and leeks to the risotto. Stir well so that the cheese melts. Enjoy!