Creamy risotto with mushrooms - vegan risotto

Ingredients

• 200 gr arborio rice
• 250 gr mushrooms
• 1 vegetable stock cube
• 50 cl warm water
• 25 cl white wine
• 1 onion
• 1 garlic clove
• Olive oil
• Fresh parsley
• Salt
• Pepper

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Preparation

• Clean your mushrooms and cut them into slices.
  In a bowl, dilute the stock cube in hot water.
• Pour a drizzle of olive oil in a pot and cook the chopped onion during 2 minutes. Add half of the mushrooms and stir. Add the stock. Cover some minutes at low heat.
• Pour a drizzle of olive oil in a pan and add rice. Stir until it's translucent. Add white wine and stir. Add a laddle of stock and stir until dry. Repeat until you finished all the stock.
• Cook the rest of the mushrooms in a pan with some olive oil. Cook them well and add fresh parsley at the end.
  
• Put the risotto in a plate, make a hole in the center and add the mushrooms. Chop some parsley on top and there you are !

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