SERVES:
PREPARATION: 15 minutes
COOK: 25 minutes
DIFFICULTY:

What do you need?

• 175 g special rice for Risotto
• 150 g Chestnut mushrooms
• 1 leek (we will just use the white part)
• 1 corn can (it is optional)
• 1 vegetable stock cube
• 2 tablespoon parmesan cheese
• 1 tablespoon Olive oil
• parsley
• pepper

How to make a Vegetable Risotto?

• Wash and peel the chestnut mushrooms
• Wash and thinly slice the white part of the leek
• Heat the olive oil in a large non-stick frying pan
• Put both the mushrooms and the leek to the pan
• Stir the preparation for 5 minutes at medium-high heat
  Be careful to not burn the preparation
• Put the rice in the pan and brown for 5 minutes
• Add 30 cl of hot water and one vegetable stock cube
• Add pepper
  Tip: Don’t hesitate to add a reasonable amount of pepper as it will season the risotto !
• Mix and simmer, at soft-high heat, for 15-18 minutes until the rice has absorbed all the water
  Tip: Don’t stir the rice during the cooking so as not to crush
• Serve quickly with parmesan, maize and parsley

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