Lancewood
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Lancewood Mushroom Risotto
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Lancewood Mushroom Risotto

Ingredients

2.25 litre(s) chicken stock  or vegetable stock
50 g packet cream of mushroom soup
45 ml butter
1 small onion(s) , chopped
1 clove garlic , crushed
500 g mushrooms  of your choice, chopped
sprigs fresh 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 tase

 

To serve:

sprigs fresh thyme
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.

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