Our menu today is risotto with hummus… Read how you can make it.

P.S. It’s delicious. 😉



–           4 spoons of olive oil

–           250 g mushrooms

–           300 g round grain rice

–           Salt, pepper to taste

–           150 ml white wine

–           1 l vegetable soup

–           2 spoons of Ribella Shitake hummus

–           25 g butter

–           50 g parmesan


Pour 2 spoons of olive oil in a deep pen. Add sliced mushrooms in the oil and sprinkle with a little salt. Simmer the mushrooms until they release excess liquid, 5-6 minutes. Transfer the simmered mushrooms into a bowl, to cool, and wipe the pan with a towel.

Pour another 2 spoons of olive oil in the same pan. Add rice in the oil and stir 1-2 minutes until it becomes translucent. Pour wine on the rice and simmer at the moderate temperature until the liquid is absorbed. Start to pour vegetable soup a little at a time. After each, simmer until the liquid is absorbed, and only then add the next portion of liquid. You will probably use the whole soup.

When the rice gets soft and the risotto is creamy, add salt and pepper to taste, the simmered mushrooms and hummus, and stir well. Remove risotto from the stove, and add butter and parmesan and briefly stir once again.

Serve immediately and enjoy. 😀