Want to Treat yourself in Dinner today? Try these Dishes!

Vegetarian Mushroom Risotto

Total Time: 5 minutes
Cooking Time: 30 minutes
Servings: 2
Ingredients
50g dried porcini mushrooms
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g pack chestnut mushroom, sliced and washed
300g risotto rice

1 x 175ml stock
25g butter
50g cheese of your choice (optional)
1 rosemary sprig
Directions
1. In a pot boil 1 liter of water.
2. Soak the dried mushroom in boiling water for about 20 minutes.
3. Reserve 3 tbsp of water and drain the rest.
4. Add the stock cubes into the water and mix well.
5. Chop the mushrooms and add to the water mixture.
6. In a pan add the oil and heat over medium heat.
7. Add the onion, garlic and stir for about 5 minutes.
8. Add the chestnut mushroom, soaked mushroom, salt and pepper.
9. Cook for about 8 minutes.
10. Add the rice and half of the mushroom stock and stir well.
11. Cover and let it come to bubble.
12. Stir often so that nothing gets burned.
13. When the rice becomes plump and tender add the remaining stock.
14. Add the butter and cheese and let it melt.
15. Add the rosemary on top and serve hot.