Mushroom Cheese Risotto

Mushroom Cheese Risotto

This cheese risotto is great to enjoy on cold days!

Ingredients: 2 servings

Uncooked white rice
1 rice cooker cup (180 ml)
Shimeji mushrooms
1 packet
White mushrooms (small)
1 pack
Easy melting cheese
25 g
Grated parmesan cheese
1 tablespoon
Soup stock cubes
Olive oil
1 tablespoon
Salt and pepper
to taste
750 ml plus


1. Finely chop the onion. Remove the stems of the shiimeji mushrooms and white onions and cut into bite-sized pieces.
2. Oil a hot pan with olive oil and add the onions and cook until translucent on the bottom of the pan.
3. Add all the mushrooms and cook until soft. Add the rice and coat with the oil.
4. Add the water and stock cubes and cover with a lid. If the pan can't hold all of the water, wait for the rice to absorb the water and add it later!
5. Cook the rice, continuing to check its doneness. 750 ml of water brings the best result, but adjust the amount depending on the type of rice and your taste.
6. When the rice is nicely soft and cooked, turn off the heat and add the cheese. Season with salt and pepper, and it's ready!

Story Behind this Recipe

I made this when I got tired of eating pasta.