Mushroom and tofu risotto

Chop the onion into small pieces, the mushrooms and the tofu.

Cook the vegetables and the tofu in a saucepan with a little EVOO. When everything is poached, add the desired amount of rice and stir everything. When two minutes have passed, add water until it covers everything.

From this step we have to check the rice and add water as we need it. When we see that it is soft, add salt to taste and Parmesan cheese.

Remove the rice from the heat and let it rest for about 10 minutes. Afterwards, plate and add more Parmesan cheese (optional) and enjoy!