Ingredients

Servings 6

• 1 lb Rice
• oil
• onion
• 3 ½ oz mushrooms
• ½ lb tomatoes
• salt and pepper
• cheese

Preparation

25 minutes preparation + 20 minutes cooking

Put a little oil into a casserole and lightly brown the chopped onion. Add the mushrooms well cleaned and chopped up, leave to brown for a minute or two and add the tomatoes, peeled, seeded and chopped. Leave to cook for 5 minutes. Boil the rice in water for fìve minutes, drain, and add to the casserole, dousing with boiling water until it is covered. Bring back to the boil and after another 5 minutes add the necessary salt, a generous twist of pepper and the grated Parmesan. Leave to cook for 5 more minutes, stirring the rice constantly, since, with the addition of the cheese, it could stick.