Classic mushroom risotto recipe

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  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 447 calories / serving
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This classic risotto includes a range of mushrooms to create variety and a rich flavour.

Sauté onion with 1/3 of butter and oil in a large pot. Add the fresh mushroom and sauté (do not allow to change colour), add rice and dry porcini and stir until well coated with oil and butter.

Add portion of a hot stock to the rice mixture until covered. Keep stirring the rice over medium heat until the stock is absorbed and the rice is almost dry. Repeat until the rice is tender but still firm to bite. It should be very moist and creamy, almost runny. The cooking should take about 30 minutes.

Remove from the heat and stir in the rest of butter, seasoning and Parmesan cheese.

Health tip: use Flora Buttery to reduce saturated fat.

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  • Ingredients

  • 1 onion, finely chopped
  • 500g (1lb) Arborio rice
  • 15ml (1tbsp) olive oil
  • 80g (3oz) button mushrooms
  • 80g (3oz) chestnut mushrooms
  • 5g (1/4oz) dried porcini mushrooms
  • 2l (3 pints) Knorr Chicken Stock Pot
  • 60g (2oz) butter
  • Parmesan cheese, grated
  • handful fresh parsley, chopped
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  • Energy 1885kj 447kcal 22%
  • Fat 14.2g 20%
  • Saturates 7.1g 36%
  • Sugars 2.2g 2%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 75.2g Protein 8.9g Fibre 2.7g


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