Cooking Box – Mushroom Risotto

INSTRUCTIONS

• 1
  Dissolve the bouillon powder in 400 ml of boiling water.
• 2
  Heat 2 tablespoons of (olive) oil in a pan and cook the mushroom vegetable mix over low heat for 3 minutes.
• 3
  Add the rice and broth to the vegetables and stir.
• 4
  Cover the pan with a lid and wait until the rice absorbs most of the liquid.
• 5
  Meanwhile, cut the cherry tomatoes into quarters.
• 6
  After 20 minutes, taste to see if the rice is cooked.
• 7
  Add the cherry tomato pieces and half of the cheese shavings to the risotto.
• 8
  Heat for another 2 minutes.
• 9
  Arrange the risotto on plates and sprinkle the remaining cheese on top as a garnish.