INGREDIENTS
- 1 spoon of extra virgin olive oil
- 250gr of pleurotus mushrooms
- Salt
- 150 gr rice for risotto
- 1/2 glass dry white wine
- Grated low fat cheese
- paprika
- 1/2 diced onion
INSTRUCTIONS
Cut the mushrooms. Sauté onion in a heated pan and some paprika. Sauté the mushrooms, add some salt and pepper and then the wine. When the alcohol evaporates, ass the rice. After a while you add to the mixture 3 tablespoons of hot water. Keep mixing and when the water is absorbed add one additional tablespoon. Continue until the rice is cooked. Then, add the grated cheese and keep mixing.
If it becomes very thick, add some water. You can now serve.
