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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!

Preparation time


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

Preparation method

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.


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