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Mushroom Risotto

Name: Mushroom Risotto
Cook time: 2280 s
Total time: 2580 s
Yield: 8
Cuisine: European,Italian
Ingredients: 30ml Canola Oil; 1 Onion Peeled and Finely Diced; Handful Fresh Sage Leaves Chopped; 300g Risotto Rice; 2 cups Soup stock chicken home-prepared; 120ml NESTLÉ Dessert & Cooking Cream; 100g Parmesan Cheese Grated; 50g Butter; Salt and black pepper to taste; 450 grams Mushrooms portabella raw; Vine Tomatoes; Baby Leaves to Garnish

43'

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A delicious Italian dish, as the rice simmers, it becomes rich and creamy, creating a comforting and satisfying dish. The addition of grated Parmesan cheese adds a touch of indulgence and depth of flavor.

Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Family Meals

Dinner

Lunch

Ingredients

Servings

- 8 Portions +

Oil, canola

30ml Canola Oil

Onions, Raw

1 Onion, Peeled and Finely Diced

Fresh Sage Leaves

Handful Fresh Sage Leaves, Chopped

Risotto Rice

300g Risotto Rice

Soup, stock, chicken, home-prepared

2 cups Soup, stock, chicken, home-prepared

Nestle Dessert & Cooking Cream

120ml NESTLÉ Dessert & Cooking Cream

Cheese, Parmesan, Grated

100g Parmesan Cheese, Grated

Butter, Without Salt

50g Butter

Salt and black pepper

Salt and black pepper, to taste

Mushrooms, portabella, raw

450 grams Mushrooms, portabella, raw

Tomatoes, Red, Ripe, Raw, Year Round Average

Vine Tomatoes

Bay Leaves

Baby Leaves, to Garnish

Average price

ZAR

Mushroom Risotto

Nutritional Facts

13%

Daily Value

271

Kcal/serving

Nutri value

Go to instructions

Instructions

4 Steps

43'

Total

Preparation

38'

Cooking

Waiting

Step by step

1 of 4

13'

STEP 1

Add the canola oil to a pot and fry the onion and sage over medium heat, about 10 minutes. Add the garlic and fry for a further minute, then add the risotto rice and toast in the pan, about 1 minute

Check

2 of 4

15'

STEP 2

Add the hot stock, about a cup at time, stirring with a wooden spoon while the rice absorbs it. This will take about 15 minutes for the rice to absorb all the stock. Once the rice is cooked, stir through the cream, parmesan and butter and season well to taste.

Check

3 of 4

10'

STEP 3

Fry the mushrooms in batches in a hot pan with a little oil. The mushrooms are ready when they are tender and golden in places. Season to taste. Lightly char the vine tomatoes in the same pan and season those to taste too.

Check

4 of 4

STEP 4

Serve the risotto in bowls, topped with the exotic mushrooms, vine tomatoes, baby leaves and an extra grating of Parmesan

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