Healthy risotto

Cook the brown rice as indicated on the package with a pinch of salt.

While the rice is cooking, chop a quarter of an onion into small cubes and fry it in a frying pan with a little EVOO.

Add a quarter package of frozen mushrooms and lower the heat.

When the onion is browned and the mushrooms have released all their water, add the egg and stir.

Add the rice to the pan with our mixture.

Add the glass of semi-skimmed milk and the Parmesan cheese and stir over low heat.

We turn off the fire and leave it with a lid so that its own heat leaves it mellow and ready for plating.