Creamy Mushroom Risotto
Don’t let anyone tell you that risotto’s for the experts. This one might not be authentically Italian, but it is authentically easy and delicious!
Prep time:
Cook time:
Serves:
4-6
Ingredients
- 25g butter
- 1 onion, peeled and finely chopped
- 2 tsp crushed garlic
- 2 cups short grain rice
- 1 cup dry white wine
- 420g can Wattie's Condensed Creamy Mushroom Soup
- 420g can Wattie's Condensed Creamy Chicken Soup
- 2 1/2 cups water
- 1/2 cup grated parmesan cheese
- 1/4 cup cream
- salt and pepper
Method
1. Heat the butter in a large saucepan and add the onion and cook over a moderately low heat for 5-8 minutes until very soft but not coloured. Add the garlic and cook a further minute.
2. Add the rice to the saucepan and stir until the rice begins to change to a white colour.
3. Add the wine and stir constantly over a moderately low heat until the rice has absorbed all the wine.
4. Blend the Wattie’s Condensed Creamy Chicken Soup with the water and add to the risotto 1/2 cup at a time, stirring continuously. When each amount has been absorbed add the next measure.
5. When all the stock has been added, stir in the Wattie’s Condensed Creamy Mushroom Soup and continue to stir over a low heat until the risotto is thick and creamy.
6. Stir in the Parmesan cheese and cream and season with salt and pepper.
Serve over grilled mushrooms and garnish with crispy bacon rasher and chopped parsley.
