Mushroom Risotto

Mushroom Risotto

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Our tasty mushroom risotto recipe is a not only an indulgent treat but easy to prepare with the help of a Knorr Vegetable Stock Pot. No need to slave away in the kitchen making stock from scratch - everything you need is here!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 20 ml olive oil
  • 1 onion, finely diced
  • 200 g button mushrooms, sliced
  • 250 g arborio rice (risotto rice)
  • 1 clove garlic, finely sliced
  • 1 Knorr Vegetable Stock Pot
  • 800 ml hot water
  • 125 ml white wine
  • 100 g sugar snap peas, halved
  • 60 g blue cheese, crumbled


  • Heat the oil in a large pan over medium-high heat and cook the onion for 2 minutes. Add the mushrooms, stirring frequently, until golden, about 5 minutes.
  • Stir in the rice and garlic and cook for 2 minutes, to coat the rice.
  • In a separate bowl mix together the Knorr Vegetable Stock Pot and water and set aside.
  • Stir in the wine, and cook for 2 minutes. Add the stock to the rice a third at a time, bringing the rice back to the boil and simmering for 5 minutes over low heat each time.
  • With the final addition of stock also add the sugar snaps and cheese. The risotto should be creamy and tender. Season to taste with salt and pepper.
  • Serve topped with a little extra grated cheese.