Creamy Mushroom Risotto

200 g Arborio rice 150 g mushrooms 1 small onion 700 ml hot vegetable stock 2 tablespoons Parmesan 1 tablespoon butter

Sauté the onion in butter until soft, then add the rice and cook for a few minutes. Gradually add the hot vegetable stock, one ladle at a time, stirring constantly. Incorporate the sautéed mushrooms. Once the rice is al dente, stir in the Parmesan cheese and serve.