- 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.