Mushroom risotto


  • 400g of risotto rice
  • 2 onions
  • 300g of white mushrooms
  • Grated parmesan
  • Basil
  • Olive oil


  • Cut the onions then soften them up by cooking them in olive oil for 5 minutes.
  • Next add the rice and a bit of salt and pepper.
  • Clean and wash the mushrooms, cut them into pieces then sauté them in olive oil until they change colour. Place them in the frying pan with the onions and rice 5 minutes prior to the end of cooking. Add salt and pepper, to taste.
  • Transfer the risotto to a serving dish, then top with grated parmesan and herbes de Provence mix.

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