Mushroom Risotto

Impress your family and friends with this delicious mushroom risotto.
Serves: 6
  • 1 onion, diced
  • 1tbsp vegetable oil
  • 250g chestnut mushrooms
  • 2 cloves of crushed garlic
  • 1tbsp fresh thyme
  • 150g Arborio risotto rice
  • 1 vegetable stock pot
  • 100ml white wine
  • 25g parmesan cheese
  • 170g Carnation Evaporated Milk
  • Serve with lemon courgette salad
  • 4 courgette ribbons
  • Juice of 1 lemon
  • Crushed garlic
  • Black pepper
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins PT5M

    Cook time
    30 mins PT30M

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Each serving typically contains

  • Energy 1127kJ 268kcal 13%
  • Fat 9.3g 13%
  • Saturates 4.3g 22%
  • Sugars 13.0g 14%
  • Salt 0.90g 15%

of an adult's Reference Intake (RI)*
Energy per 100g: 618kJ/147kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Heat the oil in a large sauce pan, add the onion and fry till browned, add the mushrooms and cook through. Add in the garlic and fresh thyme.
  2. Pour in the rice and fry for 1 minute until the rice turns glassy around the edges of the grains. Pour over the white wine and allow to bubble until the alcohol evaporates.
  3. Mix your stock pot with 750ml boiling water. Keeping the pan on a medium heat, pour in a third of your stock until the rice has absorbed all the liquid, stir frequently. Repeat this process twice more. The rice should be creamy, plump and tender. Simmer rice until you are sure the rice is cooked.
  4. When all liquid is absorbed, add Carnation Evaporated Milk and cook for a further 2 minutes. Remove from heat and stir in the parmesan cheese.

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