Preheat the oven to 180°C (350°F).

In a large pan, heat 2 tablespoons of oil over medium heat.

Sauté half of the chopped onion with the curry powder and vegetable bouillon cube for about 2 minutes.

Add the Arborio rice to the pan and cook until translucent.

Pour in the white wine and continue cooking the risotto until the rice is tender, following the package instructions for the liquid amount needed.

In another pan, heat the remaining oil and sauté the remaining chopped onion and the finely chopped mushroom stems for 3 minutes.

Season with salt and pepper.

Fill the mushroom caps with the onion and mushroom mixture.

In a bowl, mix the softened butter with chopped parsley, thyme leaves, chopped almond flakes, and salt and pepper.

Place a small amount of the herb butter on top of each stuffed mushroom.

Arrange the stuffed mushrooms on a greased baking sheet and bake in the preheated oven for 10 minutes until cooked through.

Serve the risotto on plates and place the baked stuffed mushrooms around it.

Optionally, serve with grated cheese and broccoli on the side.