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Mushroom Risotto
Mushroom Risotto

Mushroom Risotto

1 Review(s)
Cook Minutes 45 Min
Prep : 15 minutes Cook: 30 minutes
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Heard how hard it is to make a risotto? Don’t believe it! Risotto is one of the great one-dish meals – all you have to do is stir, stir, stir until the rice is soft and creamy.

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 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.
Step 2
Add the Sunrice Arborio Mediterranean Rice and cook one minute until the rice begins to whiten.
Step 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.
Step 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.
Step 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.
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