Mushroom Risotto

Clean and slice the mushrooms and onion.

Heat olive oil in a pan and sauté the onion.

Add the mushrooms and stir-fry together.

Add the rice and cook until it turns translucent.

Pour in the white wine and let the alcohol evaporate.

Gradually add warm vegetable broth while stirring until the rice is cooked.

Season with salt and pepper.

Finish by sprinkling Parmesan cheese over the cooked risotto.