Mushroom and courgette risotto (Thermomix)

Place the parsley leaves in the mixing bowl and chop for 3 seconds at speed 7. Remove and set aside.

Put the onion in the mixing bowl and chop for 3 seconds at speed 5.

Add the olive oil, mushroom and courgette, and sauté for 3 minutes at 120°C, reverse speed 1.

Add the rice and wine and set 3 minutes, Varoma temperature, reverse speed 1, without the measuring cup in place to help the alcohol evaporate.

Add the water, the vegetable stock cube and the salt. Without the measuring cup in place, set 14 minutes at 100°C, reverse speed 1.

Pour into a serving dish, add the butter and half the grated parmesan, and stir. Sprinkle with the remaining cheese and the chopped parsley.