- 1 small onion, diced
- A pinch of dried thyme
- 70 g of risotto rice
- 70 ml of dry white wine
- 600 ml of vegetable stock
- 100 g of mushrooms, sliced
- 30 g of shimeji mushrooms
- 100 g of small cauliflower florets, cooked
- 2 tbsp of olive oil
- 2 tbsp of butter
- 2 tbsp of grated Parmesan cheese
- Freshly ground pepper
In a saucepan, pour the vegetable stock and bring to a boil. Remove from heat and set aside.
In a large saucepan, heat the olive oil, add the onion and fry over medium heat for about 5 minutes, until softened.
Add the rice and thyme, stir with a wooden spoon to cover the rice with olive oil and cook until just turning translucent, for about 1-2 minutes.
Pour in the wine and bring to a boil, stir and cook until liquid evaporates.
Add one big ladle of hot stock. Stirring continuously, cook until the liquid is absorbed. Repeat this step until the rice is cooked al dente, for about 20-25 minutes.
In the meantime, in a pan, melt one tablespoon of butter. Add the mushrooms and cook for 5 minutes. Add the shimeji mushrooms, stir, season with salt, and cook for 2 minutes.
About 2 minutes before the end of the risotto’s cooking time, add the mushrooms and cauliflower to the saucepan and stir.
Remove the pan from heat, add one tablespoon of butter and the grated Parmesan cheese, and mix well with a wooden spoon to obtain a creamy consistency. Season to taste with salt and freshly ground pepper.
Put the hot risotto into your MB Element insulated bento box and drizzle with some olive oil.