Mushroom Risotto Recipe at MyDish

Mushroom Risotto

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Method

  • 1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Reduce the heat by 20° if using a fan-assisted electric oven.
  • 2. Put the dried mushrooms in the boiling water to soak for 10 minutes.
  • 3. Meanwhile, finely chop the onion, crush the garlic to a paste and wipe and slice the fresh mushrooms.
  • 4. Place all the ingredients including the soaking liquor from the dried mushrooms but excluding the soup, salt, pepper, Parmesan cheese and parsley, into a large casserole.
  • 5. Pour the Heinz Cream of Mushroom Soup over the ingredients. Give the mixture a good stir to combine the ingredients, cover the casserole with a lid and cook in the bottom of the preheated oven for 1 hour.
  • 6. When the rice is just “al dente”, grate in the Parmesan cheese, add the chopped parsley and season to taste. Serve.

  • *Images are for illustration only. Dishes shown in the pictures marked with an asterix have not necessarily been made using Heinz Soups.

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    Ingredients

    • 55g dried wild mushrooms
    • 500 ml boiling water
    • 1 large onion
    • 1 clove of garlic
    • 225g fresh field or button mushrooms
    • 55g butter
    • 300g risotto rice. such as arborio or carnaroli
    • 100 ml dry white wine
    • 1 400g can Heinz Cream of Mushroom Soup
    • 55g Parmesan cheese
    • 2 tbsp. parsley. finely chopped
    •  Salt and freshly ground black pepper

    By Views 4308  Added Mon Apr 13 2009


    Comfort food at its best, with Heinz Cream of Mushroom Soup

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