INGREDIENTS
1 stick
celery
1 large
onion
15 gs
porcini mushrooms
2 sprigs
rosemary
1
vegie stock cube
300 gs
arborio rice
1/2 glass
white wine
500 gs
mushrooms
1 serving
thyme
1 clove
garlic
40 gs
parmesan cheese
1 large knob
butter
1/2
a lemon
1 handful
a of parsley
1 serving
salt and pepper