Easy, light, vegetarian lunch or dinner. When serving, sprinkle risotto with grated cheese.
No. of servings
carrots 5.25 oz (150 g)
Peel carrot, wash it and grate. Add it to onion and cook.
mushrooms 1.1 lb (500 g)
Wash mushrooms, cut them, add to onion with carrot and cook everything together for 5 minutes.
Pour in washed, drained rice, add salt and ground black peper.
water 1.5 cup (350 ml)
Pour over with boiling water and stir.
Braise covered while stirring occasionally for about 25 minutes. Pour in more water if needed.