RECIPE

Onion and Mushroom Risotto

Name: Onion and Mushroom Risotto
Cook time: 45 mins
Total time: 45 min
Yield: 8
Ingredients: 1 punnet mixed exotic mushrooms; 30ml (2 Tbsp) vegetable or olive oil; 2 onions, peeled and diced; 15ml (1 Tbsp) crushed fresh garlic; 3 sprigs fresh thyme; 1 red pepper, chopped; 375ml (1½ cups) uncooked risotto rice; 1 packet Royco® Brown Onion Gravy; 500ml (2 cups) chicken stock; 500ml (2 cups) boiling water; 125ml (½ cup) butter, cubed; 250ml (1 cup) grated Parmesan cheese, plus extra for serving; black pepper, to taste

Cooking time

45 mins

Preparation time

20 mins

Serves

A comforting, buttery risotto that’s easy to make using Royco® Brown Onion Gravy. This is delicious with exotic mushrooms, but also works well with button or portabellini mushrooms.

1 punnet mixed exotic mushrooms
30ml (2 Tbsp) vegetable or olive oil
2 onions, peeled and diced
15ml (1 Tbsp) crushed fresh garlic
3 sprigs fresh thyme
1 red pepper, chopped
375ml (1½ cups) uncooked risotto rice
1 packet Royco® Brown Onion Gravy
500ml (2 cups) chicken stock
500ml (2 cups) boiling water
125ml (½ cup) butter, cubed
250ml (1 cup) grated Parmesan cheese, plus extra for serving
black pepper, to taste

Products used

Brown Onion Dry Gravy

View Product

Recipe developed for Royco by @lungiscorner

Vegetarian

Replace the chicken stock with vegetable stock.

Family Friendly

This simple recipe will appeal to kids, but if there’s anyone who won’t eat mushrooms, replace them with peas or another child-friendly veggie.

1.
Gently wipe the mushrooms clean to remove any grit. If you’re using mushrooms with thick stems, dice these and set them aside. Chop the remaining mushroom tops.
2.
Heat the oil in a pan over a medium heat and sauté the onions, garlic, thyme and red pepper.
3.
When the onions have softened, stir in the risotto rice and the diced mushroom stems and reduce the heat to low.
4.
Put the contents of the packet of Royco® Brown Onion Gravy into a small jug and mix in the chicken stock. Top up with boiling water, stir again, and pour this mixture into the pan. Stir well to combine.
5.
Cover and simmer for 30 minutes, stirring occasionally (about every 10-15 minutes).
6.
Add the diced mushroom tops, cover and continue to simmer, this time stirring every few minutes, until the rice has absorbed all the liquid and is creamy and soft.
7
Stir in the butter and Parmesan cheese, and season to taste with black pepper.
8
Serve hot with extra grated Parmesan.

Recipe Tags

15 mins

View Recipe

Onion and Mushroom Risotto

Ingredients

Vegetarian

Family Friendly

Method

Recipe Tags

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