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Chestnut and mushroom risotto

This rich and creamy risotto is the perfect autumnal dinner - The sage helps to finish the risotto off - delicious!

Mushroom in page 960x540

Ready In

40 minutes

Cooking time

30 minutes

Prep time

50 minutes

Serves

4people

Ingredients
250gr seasonal mushroom mix
1 white onion
1.5 litres vegetable stock
100g vacuum cooked chestnuts
300g risotto rice
200ml white wine
3 tbsp. oil
4 tbsp. butter
50gr grated parmesan
salt and pepper
4 - 6 sage leaves
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Method

  1. Rinse and cut the mushrooms into bite-sized chunks. Toss with half the sage leaves and 2 tbsp. of the oil. Season with salt and pepper.
  2. Meanwhile, start the risotto. Put the stock on a low heat on the hob.
  3. Finely dice the onion. Heat the rest of the oil and butter in a large frying pan. Add the onion and fry until golden and soft. Add the rice and stir to coat in the oils. Cook for 1-2 minutes until the edges of the rice grains start to crack.
  4. Add the wine and stir. Cook until almost all of the wine has cooked off. Add the stock, one ladle at a time, stirring and cooking over a medium heat, waiting until the stock has absorbed into the rice before adding any more stock. This will take around 15-25 minutes - this changes depending on how high your heat is.
  5. When the rice is cooked - taste it to see, it should be soft with a slight bite to each grain - take the pan off the heat. You might not need to use all the stock. Throw the cooked mushrooms and stir into the risotto. Chop the chestnuts and add to the risotto.
  6. Stir the parmesan. Season with salt and pepper, cover and leave for 5 minutes before serving.

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Ingredients
250gr seasonal mushroom mix
1 white onion
1.5 litres vegetable stock
100g vacuum cooked chestnuts
300g risotto rice
200ml white wine
3 tbsp. oil
4 tbsp. butter
50gr grated parmesan
salt and pepper
4 - 6 sage leaves
Add all to basket

Add in stock items to your basket

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