Cheese risotto

Risotto! Italian comfort food! Ingredients 3/4p: • 600 grams of mixed mushrooms • 300 gram risotto rice • 250 ml white wine • 1 liter vegetable broth • 1 white onion • 4 cloves of garlic • thyme • salt and pepper • lemon zest • parmigiano • parsley • 1. Start with finely chopping your onion and garlic. Sauté your onions and garlic in some oil or butter and add the raw risotto rice. Stir well for a few minutes.

2. Add the thyme and start adding the wine and broth with one cup at the time. When you add liquid, stir well and make sure everything is soaked up by the rice, before you start adding liquid again. You have to keep watching it, which makes it a little more intensive to make, but next to that, it really easy. 3. Cut up your mushrooms and bake them in another pan with some salt and pepper. 4. As soon as the rice is cooked al dente, you can stop adding liquid and start adding the mushrooms, lemon zest, parsley and a good amound of parmigiano. Stir well for one last time and make sure the risotto is nice and moist, but not wattery.