Mushroom risotto

 

Prepare 1 liter of vegetable stock (750 ml of water with 2 vegetable stock cubes). Sauté 200 gr of assorted mushrooms and a clove of garlic in extra virgin olive oil, salt. In a saucepan sauté a clove of garlic and add 150 gr of rice, over low heat. Add a ladle of broth to the rice and keep stirring. Add the broth until the rice is cooked and creamy. 5 minutes before finishing add the mushrooms, fresh parsley and grated soy cheese.