• 1 onion
• 2 carrots
• 400g mixed mushrooms (e.g. champignons, 
  oyster mushrooms)
• 5 table spoons Rama Culinesse
• 200g deep frozen peas
• 300g Risotto rice
• 900 ml chicken broth
• 200g Soft Cheese with herbs (e.g. Brunch)
• Salt
• Pepper
• 1 bunch of fresh basil

1. Peel onions and chop them finely. Peel carrots and cut into small cubes. Clean the mushrooms with a paintbrush. Cut big mushrooms in slices and halve perhaps the other mushrooms

2. Heat up Rama Culinesse in a big pot and steam the vegetables in it. Add the rice and braise slightly. Under stirring ad bit by bit the hot broth, and stir now and again. After 20 minutes try the rice, he should have still some bite.

3. Add the soft cheese to the risotto and let it. Season the risotto to taste with salt and pepper taste and serve with little basil leafs.