for 2 person

1 tbsp	olive oil
150 g	risotto rice
½ bag	mushroom soup (approx. 40 g, e.g. Knorr wild mushroom soup)
7 dl	water, boiling
¼ tsp	salt
a little	pepper
40 g	grated Parmesan

How it's done

Heat the oil in a pan. Add the rice and sauté until translucent, stirring continuously. Add the mushroom soup, gradually add the water, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 25 mins. until the rice is creamy and al dente. Stir in the parmesan, season.

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