Bring 7 1/2 dl of water to a boil and dissolve the bouillon cubes in it to make broth.

If using whole mushrooms, slice them into smaller pieces.

Heat a wok or large skillet over medium-high heat.

Add 3 tablespoons of olive oil and stir-fry the mushrooms for 5 minutes.

Add the chopped onion (add more oil if needed) and sauté until translucent.

Add the minced garlic and stir for another minute.

Stir in the risotto rice and cook for 4 minutes until lightly toasted.

Pour in the white wine and let it absorb into the rice.

Gradually add the warm broth in 1 dl increments, allowing the rice to absorb the liquid each time.

Once all the broth has been absorbed and the rice is nearly cooked, add the frozen green beans or peas.

Cook for an additional 5 minutes.

Stir in the coffee cream or milk and season the risotto with salt and pepper.

Optionally, chop some fresh parsley and mix it with 2 tablespoons of grated Parmesan cheese.

Stir this mixture into the risotto.

Serve the stir-fried risotto hot, with the remaining grated Parmesan cheese on the side.