Creamy & nutty with a wonderful depth of mushroom umami flavor, our mushroom risotto is truly sensational. Many people think it’s difficult to cook risotto, it’s not if you follow our step-by-step guide.

Ingredients you'll need

Dried porchini mushrooms

Walnuts & pecans


Chestnut mushrooms

Portobello mushrooms

Garlic & fresh rosemary

Olive oil

Risotto rice

White wine

Cheddar cheese

Parmesan cheese

Place your porcini mushrooms in a jug of hot water to soak. Toast your walnuts & pecans, when cool roughly chop them.

Fry your chestnut  & portobello mushrooms  for 4/5 minutes.

Add your porcini mushrooms, but don't throw away the water. Cook for 2 minutes.

Add garlic and fresh  rosemary, cook for 2 minutes,  then place in a bowl.

Using the same pan, add oil & risotto rice & toast  for 2 minutes.

Add the reserved porcini mushroom water,  vegetable broth & white wine,  but only a little at a time.

Add your mushrooms  & stir to combine.

Add cheese & stir to combine.

Add your toasted nuts  & stir to combine.

Garnish with Paremsan cheese.

Serve - enjoy! Swipe up for full  recipe & tips on