Beef,  Mushroom and Red Wine Risotto

Beef, Mushroom and Red Wine Risotto

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Risotto doesn’t have to take hours to make. Now you can enjoy the taste of Italy in your own home!

  • Recipe serves4-6
  • Preparation time30 minutes
  • Cooking time60 minutes


  • 15 ml Olive oil
  • 175 g Beef sausages
  • 125 g Button mushrooms, sliced
  • 1 Carrot, peeled and cut into 1cm cubes
  • 10 ml Robertsons Origanum
  • 1 Onion, finely diced
  • 2 Cloves crushed garlic
  • 250 ml Arborio rice (risotto rice)
  • 125 ml Red wine
  • 1 KNORR Beef Stock Pot
  • 900 ml Hot water
  • 60 g Parmesan cheese, grated
  • 30 ml Olive oil


  • Heat oil in a frying pan and sauté sliced sausages until browned and almost cooked through.
  • Add the mushrooms, carrot and Robertsons Origanum, turn down the heat and allow to cook for about 10 minutes stirring occasionally.
  • In a pot fry the onion and garlic in olive oil until soft.
  • Add the risotto rice and fry for about 5 minutes, stirring continuously until the centre of each rice grain is white and the edges are translucent.
  • Add the red wine and allow to cook until the rice has absorbed the wine.
  • Stir in the KNORR Beef Stock Pot.
  • Then begin to add the hot water a little at a time stirring continuously until each batch of water has been absorbed - this will take at least 30 minutes.
  • At this point the risotto should be fully cooked and slightly al dente.
  • Stir in the Parmesan cheese and the sausage mixture and allow to cook for a further 5 minutes.