Bring the water to a boil and dissolve the vegetable bouillon in it. Set aside and keep warm.

Finely slice the leek and cut the salami into small pieces.

Heat a pan and briefly fry the leek and salami until softened. Add the risotto rice, dried oregano, and dried basil and cook along until the rice is translucent.

Add a splash of vegetable bouillon so the risotto rice is just covered and stir regularly. Keep adding more vegetable bouillon once the previous addition has been absorbed, and continue until the rice is cooked and creamy.

Stir in the grated Parmesan cheese and season with a pinch of pepper. Serve immediately. Enjoy!