Bring water to a boil in a small saucepan with the vegetable bouillon cube.

Meanwhile, sauté the onion until golden, then add the mushrooms.

Cook for at least 5 minutes, then add the rice and toast it.

Let it cook for 3 minutes, then add 3 tablespoons (40 grams) of white wine.

Once the alcohol has evaporated, gradually add the broth to the rice and cook for at least 10 minutes, until absorbed.

Just before all the liquid is absorbed, stir in the Parmesan cheese.