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  • Recipe Room  »  Portabellini mushroom risotto



    • 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


    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.

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