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Mushroom Risotto

A quick, easy, vegetarian dish, packed with flavour.

Using our versatile Risotto seasoning - packed with garlic & authentic Italian herbs, adding a boost of flavour.


  • 300g chestnut mushrooms - sliced

  • 300g arborio rice

  • 1 litre vegetable stock

  • 175ml white wine

  • 1 onion - finely diced

  • 1tbsp minced garlic

  • butter

  • parmesan cheese


  1. Heat oil in a pan and add the onion and garlic, cook until the onion is soft.

  2. Add the mushrooms, season with salt, pepper & add the risotto seasoning, cook until soft.

  3. Add the rice and mix well, cook for one minute, add the wine and cook until evaporated.

  4. Reduce the pan to a medium heat and add 1/4 of the stock, simmer until evaporated, stirring often.

  5. Repeat this step until all stock is used up, the rice should be almost cooked through.

  6. Add a splash of water if needed and cook until the rice is done, add butter and parmesan to your liking, stir well and serve.

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