For some reason I’ve always thought that risotto would be a difficult dish to make. But it is actually super easy and super delicious! As travellers we love to cook meals that require few ingredients and makes the least dirty dishes and this dish fits that description well.

Ingredients (makes two dinners for two or serves 4):

4 dl of Arborio rice

500 g Portobello Mushrooms

1 L vegetable stock

1 onion

3 garlic cloves

2 dl dry white wine

125 grams grated parmesan cheese

Parsley

Olive oil

Vegan butter

How to:

1. Finely cut onion and fry in olive oil

2. Add around 2 dl of arborio rice and let it fry for half a minute

3. Add the white wine and let it evaporate complete before you go to next step

4. Add the vegetable stock and put the lid on top. Let it boil/simmer while occasionally stirring until the rice has sucked up all the vegetable stock.

5. Finely cut and fry garlic with sliced portobellos in vegan butter on a seperate pan

6. Cut some parsley and add it to the pan

7. Once the rice are fully cooked, mix in the mushrooms, garlic and parsley. Stir in the parmesan cheese and serve.