Mushroom Risotto
Over a year ago
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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
Accompaniment
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Description
Comfort food at its best, with Heinz Cream of Mushroom Soup
Method
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1
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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