Mushroom risotto

Slice the shallots fine. Heat the butter in a large pan with a thick bottom and fry the shallot for 2 min.

Add the rice and cook for 3 minutes. Add the wine and stir until it is absorbed by the rice.

Bring the water with the broth tablets to the boil. Add a dash of stock to the risotto and stir until it is absorbed.

Add another dash of broth and continue until the rice is al dente. This takes about 20 min.

Halve the peppers, remove the stalk and seedings and cut the flesh into strips.

Heat the butter in a frying pan and fry the pepper and mushroom mix for 8 minutes while stirring over medium heat. Press the garlic above it.

Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.

Mix the lemon zest, 2 tbsp lemon juice and the rest of the butter through the risotto and add the mushroom mix.

Season with pepper and salt. Sprinkle with the cheese.