Wild Mushroom Risotto & Crisp Parmesan

Wild Mushroom Risotto & Crisp Parmesan

A creamy risotto using no cream just a Knorr chicken stockpot, finished with pan fried wild mushrooms, grated parmesan and a parmesan crisp.
  • 10 MINS

    Cooking Time

  • Medium


  • 30 MINS

    Prep Time

  • 2 People


For the crisp

  • 100 grams fresh Parmesan cheese
  • 10 grams white flour
  • 20 ml sunflower oil

For the risotto

  • 250 grams wild mushrooms (sliced & cleaned with a small brush)
  • 2 tbsps sunflower oil
  • 2 shallots peeled and diced
  • 1/2 tsp fresh chopped thyme
  • 1 clove garlic peeled and crushed
  • 300 grams Arborio rice
  • 1 Knorr Chicken Stock Pot
  • 100 ml white wine
  • 1 litre water
  • 80 grams baby spinach leaves
  • 2 tablespoons fresh tarragon chopped
  • 100 grams Parmesan cheese
  • cirsp lettuce leaves to serve
  • salt and pepper

  1. To make the crisp, mix the cheese, flour and oil together and spread on baking mat evenly.

  2. Bake in the oven at 180 degrees for 5 minutes before removing and leaving to cool while you prepare the remainder of the dish.

  3. Heat the sunflower oil in a heavy large sauce pot, add the shallots, garlic and thyme and cook over a low heat for a few minutes.

  4. Add the rice and stir until it is coated with the oil and then add half a glass of white wine.

  5. Add the hot stock, ladle by ladle allowing each to be absorbed before adding the next.

  6. Continue cooking on a low heat until all the liquid is absorbed. This should take about 15-18 mins.

  7. Toss the mushrooms in a frying pan with a little sunflower oil for 1 minute and then add the risotto.

  8. Add the spinach, parmesan and tarragon. Adjust the seasoning if needed.

  9. Serve in bowls, with a crisp salad, grated parmesan and finish with the crisp.

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