Ingredients: 250 g risotto rice, 2 garlic cloves - chopped, 1 onion - chopped, 2 celery stalks - chopped, 1 red pepper - chopped, 250 g mushrooms - chopped, dried oregano, 1 litre vegetable stock, 70 g parmesan cheese - grated, salt and pepper, olive oil.
Heat the oil in a deep saucepan. Add the rice and cook on a low heat until the grains are coated in oil and translucent.
Add the garlic, onion, celery and red pepper and cook for 5-10 min. Add the mushrooms and cook for 5 min.
Add the hot stock. Stir in constantly. Increase the heat so that the liquid bubbles. Cook for about 20 min, until the liquid is absorbed. Season.
Remove the risotto from the heat and stir in half of the parmesan until is melted. Serve in warm bowls. Top with the remaining cheese.
