RECIPE ROOM

  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in June?
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Portabellini mushroom risotto

    4

    Ingredients

    • 1 box Fry’s Chunky Strips
    • 2 cups arborio rice
    • 1 large onion, peeled and finely chopped
    • 1 clove garlic, peeled and finely grated
    • 1 tray portabellini mushrooms
    • 1/2 cup parmesan cheese, grated
    • 1 cube vegetable stock, diluted
    • 1 litre boiling water
    • 1 glass white wine
    • salt and pepper

    Portabellini mushroom risotto

    Method

    Make the risotto first by frying the onion and garlic in a little oil until golden brown. Add the rice and stir through, for 4 minutes.

    Add the wine to the stock then add 1/2 cup stock mixture to the rice at a time stirring continuously. Only add extra stock once the last stock has been absorbed by the rice.

    Cook the rice until the grains are al dente.

    Add the Parmesan cheese and check the seasoning. Set aside and keep warm.

    Fry the mushrooms and season to taste.

    Prepare the ‘Chunky Strips’ in a little oil for 6-8 minutes and keep warm.

    To serve, stir through 1/2 the mushrooms into the rice and keep the rest for garnishing.

    Serve the risotto in a bowl topped with ‘Chunky Strips’ and extra mushrooms.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

    • Store Mushrooms unwashed in a brown paper bag – the bag absorbs excess moisture and prevents the mushrooms from going soggy or moldy.

    Portabellini mushroom risotto was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe