Quick mushroom risotto

Name: quick mushroom risotto
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 275 g risotto ai funghi; 1 zucchini; 2 el fresh parsley; 4 el traditional olive oil; 420 g vegas; 400 g mushroom stir fry mix; 100 g grated mature cheese

Risotto with mushrooms, veggie balls, zucchini, cheese and parsley.

Ingredients

Directions

Boil the risotto rice according to the instructions on the package al dente.
Cut the courgette into thin strips and finely chop the parsley.
Heat the oil in a frying pan and fry the balls in 4 min. Crispy and brown.
Heat the oil in a stir-fry stir-fry in a high heat the mushroom stir-fry mix with the zucchini in 5-7 minutes.
Spoon the mushroom mix, zucchini and parsley with the cheese through the risotto rice. Season with (freshly ground) salt and pepper.
Sprinkle the risotto with the rest of the cheese. Serve with the hot balls.