Semolina Mushroom Risotto

Ingredients

• 300 g mixed mushrooms (e.g., button mushrooms, oyster mushrooms, shiitake)
• 1 onion
• 2 tbsp olive oil
• 200 g semolina
• 800 ml vegetable broth
• 2 sprigs Basil
• 40 g Parmesan
• 15 g Butter (1 tbsp)
• Salt
• Pepper

Instructions

1. 1.

   Clean the mushrooms and cut them into bite-sized pieces. Peel and finely dice the onion.

2. 2.

   Heat the oil in a pot. Sauté the diced onion over medium heat until translucent. Add the mushrooms and cook for 2 minutes.

3. 3.

   Add the semolina and pour in some broth. Stir and cook until the liquid is absorbed, then add more broth as needed. Continue this process until all the broth is used and the semolina is cooked (about 35 minutes).

4. 4.

   Meanwhile wash the basil, shake off excess water, and roughly chop the leaves. Grate the parmesan.

5. 5.

   Stir both the basil and parmesan into the risotto with butter, seasoning with salt and pepper to taste.