|Butter||4 Ounce (1/2 Cup, 100 Gram)|
|Onion||1 Large, chopped|
|Courgettes||2 Small, diced (Zucchini)|
|Carrot||1 , diced|
|Tomato||1 Large, peeled and chopped|
|Mushrooms||2 Ounce, wiped and sliced (3/4 Cup, 50 Gram)|
|Long grain rice||14 Ounce (2 Cup, 400 Gram)|
|Boiling chicken broth||1 3⁄4 Pint (41/2 Cup)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||2 Tablespoon|
Put half the butter in a large bowl and cook for 1 minute. Stir in the vegetables, cover and cook for 8 minutes, stirring once.
Stir in the rice, pour over the stock (broth) and add the tomato puree (paste). Season with a little salt, cover and cook for 15 minutes, stirring once.
Allow to stand, covered, for 7 minutes. Stir in the remaining butter, plenty of black pepper and some Parmesan cheese.
Serve, with more Parmesan cheese separately.