Dinner / Lunch

LANCEWOOD® MUSHROOM RISOTTO

6

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Stove

Ingredients


2.250 litre chicken or vegetable stock
1 x 50 g packet cream of mushroom soup
45 ml butter
1 small onion, chopped
1 clove garlic, crushed
500 g mushrooms of your choice, chopped
A few sprigs thyme
625 ml risotto rice
175 ml white wine
125 ml Parmesan, grated (optional)
230 g LANCEWOOD® Medium Fat Plain Cream Cheese or 250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce
Salt & freshly ground black pepper to taste

To serve:
A few sprigs thyme
Extra Parmesan

Method


Bring the stock to the 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 starts 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.

Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

Explore
Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

Explore
Mushroom Sauce FSI

Mushroom Sauce FSI

Explore
Mushroom Sauce

Mushroom Sauce

Explore