4 servings Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Ingredients • 1 cup wholegrain rice • 3 tbsp olive oil • 1 yellow onion • 2 ½ cups mushrooms • 1 ¼ cups vegetable stock • Salt to taste • 1 tsp turmeric • 4 cloves garlic • 1 large handful parsley • ½ lemon • 1 tbsp chervil • 1 dash Tabasco sauce (optional)

Directions

1. Thinly slice the onion. 2. Slice the mushrooms. 3. Heat up a pan on low heat. 4. Gently stir-fry the onion and the mushrooms in 2 tablespoon of oil until the onion is translucent. 5. Parboil the rice in a separate pan for 10 minutes and then drain. 6. Add the rice to the onion and mushrooms and cook for about 2-3 minutes. 7. Add the vegetable stock and a small pinch of salt. 8. Bring the risotto to a boil and simmer for about 15 minutes. 9. Put the garlic cloves through a garlic press or chop it finely. Add it to the risotto. 10. Chop the parsley and chervil and add it to the risotto. 11. Peel the lemon and chop half of the meat and add it to the risotto. 12. Heat through and add the last tablespoon of olive oil. 13. Serve immediately.

Enjoy!