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Simple Mushroom Risotto Recipe

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 30MINS

2 tbsp olive oil

1 onion, finely diced

300g white cup mushrooms, sliced

2 cups Arborio rice

1L (4 cups) Campbell’s Real Stock Chicken

1/2 cup finely grated parmesan

Parsley to serve

STEP 1 Heat oil in a large frypan on medium heat. Cook onion for 1-2 mins until softened. Add mushrooms and cook for 3 minutes. Add rice and cook for a further minute or until rice is coated. Add Campbell’s Real Stock, 1/2 cup at a time, stirring continually, making sure all the liquid is absorbed before adding the next 1/2 cup. Continue until all the stock has been absorbed.

STEP 2 Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture.

STEP 3 Remove from heat and stir through grated parmesan and chopped parsley.