Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tbsp. light olive oil; 1/2 medium onion, finely chopped; 1/2 rib celery, thinly sliced; 2 cloves garlic, crushed (about 16 g); 125 g or 1 cup assorted wild mushrooms, finely chopped; 56 g (2 x) Knorr Vegetable Stock Pot; 80 g (1/3 cup) Arborio rice; 80 ml (1/3 cup) dry white wine; 1 litre (4 cups) boiling water; 30 ml (2 Tbsp.) Hellmann's Original Mayonnaise; 30 ml (2 Tbsp.) margarine; 30 ml (2 Tbsp.) shredded or grated Parmesan cheese

2 People
35 min.
intermediate

This mushroom risotto recipe is delicious. Wild mushrooms cooked with white wine, stock and creamy Hellmann's® Original Mayonnaise.

Ingredients

2 tbsp. light olive oil
1/2 medium onion, finely chopped
1/2 rib celery, thinly sliced
2 cloves garlic, crushed (about 16 g)
125 g or 1 cup assorted wild mushrooms, finely chopped
56 g (2 x) Knorr Vegetable Stock Pot
80 g (1/3 cup) Arborio rice
80 ml (1/3 cup) dry white wine
1 litre (4 cups) boiling water
30 ml (2 Tbsp.) Hellmann's Original Mayonnaise
30 ml (2 Tbsp.) margarine
30 ml (2 Tbsp.) shredded or grated Parmesan cheese

Cooking Method

Heat olive oil in medium size pot over medium heat and cook onion, celery and garlic, stirring occasionally, until onion is almost tender, about 5 minutes.
Stir in mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
Stir in uncooked rice and cook, stirring frequently, until rice is opaque, then add Knorr Vegetable Stock pot and cook until stock is melted, about 2 minutes.
Stir in wine and cook, stirring occasionally, 2 minutes.
Add boiling water, 1/2 cup at a time, and simmer, stirring frequently, until water is absorbed, about 20 minutes.
Stir in Hellmann's Original Mayonnaise, margarine and cheese.