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.
What do I need ?
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 ?
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.
Add the Sunrice Arborio Mediterranean Rice and cook one minute until the rice begins to whiten.
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.
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.
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.