How to cook
Wash, clean, peel the mushrooms and remove their stumps. Cut them into small pieces.
Clean and chop the peppers, carrots and onions. Pour the mushrooms into a deep pan first. Once they change their color, add the onions, carrots and peppers in this order.
Cook until they soften and the liquid evaporates. Wash and add the rice. Fry the fragrant risotto for another minute and pour a glass of water. Add the spices.
Once the water is absorbed, pour a second glass and stir the wonderful mushroom risotto. Once it is absorbed, pour the third glass of water.
After that the vegan risotto with field mushrooms and peppers should be ready, but if necessary you can add more water.