Mushroom risotto

Mushroom risotto: What more do you need? Image: Supplied.

Mushroom risotto – Comfort food packed with appetising flavours

Fall in love with the unique taste of this Italian-inspired rice recipe from Lancewood.

Mushroom risotto

Mushroom risotto: What more do you need? Image: Supplied.

Level up your rice dishes by trying this mushroom risotto recipe. It is loaded with delicious flavours and goodness. Try this dish once and you may never want to enjoy rice any other way again.

Risotto originates from the northern part of Italy. It is usually cooked with broth. However, in this recipe, we make use of chicken or vegetable stock to replace the broth.

This mushroom risotto recipe contains butter, onion, white wine and parmesan cheese. This is consistent with the usual ingredients found in risotto dishes. It is very common to cook rice this way in Italy. You may just fall in love with the taste too if you try to whip it together in your kitchen.

Mushroom risotto is the perfect side dish to serve with the main dish. However, it is so flavour-packed that you may opt to enjoy it on its own too. With the added mushroom giving it a meaty-like texture, you will definitely feel satisfied after a plate of this mouth-watering rice dish.

Mushroom risotto recipe

5 from 1 vote
Recipe by Dirnise Britz Course: Sides, MainCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • litres chicken or vegetable stock

  • 50 packet 50 cream of mushroom soup

  • 45 ml 45 butter

  • 1 small 1 onion, chopped

  • 1 clove 1 garlic, crushed

  • 500 g 500 mushrooms of your choice, chopped

  • a few sprigs thyme

  • 625 ml 625 risotto rice

  • 175 ml 175 white wine

  • 125 ml 125 parmesan, grated (optional)

  • 230 g 230 Lancewood Medium Fat Plain Cream Cheese or 250 ml Lancewood Sauce Deligh Mushroom Sauce

  • salt and freshly ground black pepper to taste

  • To serve
  • a few sprigs of thyme

  • extra parmesan

Method

  • Bring the stock to a boil.
  • Add the cream of mushroom soup and lower the heat to keep at a low simmer.
  • In a separate large saucepan, heat the butter and add the onion and garlic. Fry for 2 minutes.
  • Add the mushrooms and fry for about 3 minutes until the mushrooms start to brown. Add the thyme.
  • Add the rice and stir to coat the grains with butter.
  • Add the wine and cook until dry.
  • Start adding the hot stock ladle by ladle, stirring continuously until it has all been absorbed. Add the Parmesan and cream cheese or mushroom sauce and stir through. Season to taste.
  • To serve
  • Serve immediately and sprinkle with thyme and extra Parmesan.

Notes

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