Wheat-banana porridge with honey nuts

ingredients

1 pk onion 2 handfuls dried mushrooms 200 g arborio rice 500 ml chicken broth 200 g tofu 3 tbsp soy sauce 1 tbsp fish sauce 1/2 tbsp black ground pepper 1/2 tsp salt 1 dl white wine 50 g butter 2 handfuls trumpet

step

1. Soak the mushrooms in warm water for at least 2 hours. Chop the onion finely and fry it and the soaked mushrooms in a little oil until browned. 2. Then add the rinsed rice to the mushrooms, season with salt and black pepper and pour in half of the stock. Cover and cook slowly over a low heat. 3. Add the stock from time to time so that the rice is quite soft. Season with soy sauce and fish sauce and add diced white tofu. Finally, add the wine, simmer some more and soften with butter. Before serving, stir the chopped spring onions into the risotto. Enjoy!