Risotto with mushrooms and nuts

1 glass rice

100 g fungi

300 g hazelnuts

3 tomatoes

1 onions

dill

3 Art. l. vegetable oil

salt

Finely chop the onion and fry in butter, add the chopped mushrooms and tomatoes.

Wash rice and pour in preparing the vegetables, gradually add water and salt.

When cooked rice, add chopped nuts, mix and arrange greens.