• 25 g butter
  • 1 onion, peeled and finely chopped
  • 2 tsp minced garlic
  • 2 cups Sunrice Arborio Mediterranean Rice
  • 1 cup dry white wine
  • 3 ½ cups chicken stock
  • 420 g can Wattie's Condensed Creamy Mushroom Soup
  • ½ cup grated Parmesan cheese
  • ¼ cup cream (optional)
  • salt and pepper to season
  1. Heat the butter in a large saucepan and add the onion and cook over a moderately low heat for 3-5 minutes until very soft but not coloured. Add the garlic and cook a further minute.
  2. Add the Sunrice Arborio Mediterranean Rice and cook one minute until the rice begins to whiten.
  3. Add the wine and stir constantly over a moderately low heat until the rice has absorbed all the wine. Add the chicken stock to the risotto 1/2 cup at a time, stirring continuously. When each amount has been absorbed add the next measure.
  4. When all the stock has been added, stir in the Wattie's Condensed Creamy Mushroom Soup and continue to cook over a low heat until thick and creamy. Add the Parmesan cheese and optional cream and season with salt and pepper.
  5. Serve as is in bowls, garnished with extra Parmesan cheese or with grilled mushrooms garnished with crispy bacon rashers and chopped parsley. Enjoy with a fresh green side salad.

Made With

Rate and Review

5 Ratings

Reviews (5)

Helen's Review | Rating

really delicious and creamy

Christine's Review | Rating

Overcame my fear of making risotto's with this recipe. Looks impressive served with large flat mushroom on top.

Vanessa's Review | Rating

This is my favourite risotto recipe. Takes a bit of time, but basic ingredients and easy to do. I have also added bacon to it and it gives it an extra boost.

Yunene's Review | Rating

Takes a while to do but it tastes amazing - worth the wait

Sam's Review | Rating

So easy and pretty quick. Only comment is with condensed soup and Parmesan it is quite salty so be careful to taste before adding extra seasoning