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Wild Mushroom Risotto

Try this simple, classic Italian wild mushroom risotto recipe. Slow cook the rice with white wine and Knorr stock to create a simple, creamy and incredibly tasty risotto.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves


WHAT YOU'LL NEED

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 clove garlic, crushed
  • 300 g Arborio rice
  • 100 ml dry white wine (optional)
  • 1 Knorr vegetable stock pot, dissolved in 1.2 litres boiling water
  • 25 g Gold from Flora
  • 200 g wild mushrooms
  • 40 g Parmesan cheese, grated
  • Fresh thyme or parsley, to garnish

Nutritional information

 

Amount per serving

Energy (kcal)

850kcal

Energy (kJ)

3522kJ

Protein (g)

25.3g

Carbohydrate incl. fibre (g)

109.6g

Carbohydrate excl. fibre (g)

102.0g

Sugar (g)

13.8g

Fibre (g)

7.5g

Fat (g)

29.2g

Saturated fat (g)

14.8g

Unsaturated fat (g)

4.1g

Monounsaturated fat (g)

3.4g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

7mg

Sodium (mg)

15175mg

Salt (g)

37.94g

Vitamin A (IU)

79IU

Vitamin C (mg)

1.6mg

Calcium (mg)

150mg

Iron (mg)

9.48mg

Potassium (mg)

323mg

Total

3398kcal

14087kJ

101.3g

438.2g

408.0g

55.3g

30.2g

116.7g

59.0g

16.4g

13.5g

2.9g

0.0g

27mg

60698mg

151.75g

314IU

6.3mg

601mg

37.92mg

1292mg


Let's Get Cooking

  • 1 Heat the oil in a large heavy based saucepan. Add the onions and cook on medium heat for 3-4 minutes until the onions start to soften but do not brown.
  • 2 Add the garlic and cook for further 1 minute.
  • 3 Add the rice and the thyme and mix well to coat the rice with the oil.
  • 4 Pour in wine if used, bring to the boil and simmer for 1-2 mins.
  • 5 Stir in enough of the hot stock to just cover the rice and simmer until absorbed. Gradually add remaining stock and continue cooking.
  • 6 Meanwhile, heat the Flora in a medium size frying pan. Add the mushrooms and cook on medium heat for 4-5 minutes until golden brown.
  • 7 Add the mushrooms to the rice and finish by stirring in half of the cheese.
  • 8 Sprinkle over the remaining grated cheese and herbs to serve.