Mushroom & Walnut Risotto
Our risotto is packed full of flavour and goodness – and best of all, it can be whipped up within half an hour! The red wine adds a delicious rich element to the dish, but this can be swapped out for an extra ¼ cup of water if you prefer.
Tips & Tricks
Tip: We like to serve our risotto topped with extra parmesan and crisp sage leaves. Simply melt butter in a small frying pan until bubbling and starting to brown. Add a single layer of sage leaves and cook for about a minute, turning halfway through cooking, until crisp.Ingredients
- 1 pack Pams Finest Mushroom Risotto
- 1 pack Pams Finest Beef Stock, heated with 1 ½ cups water
- 250g Pams Baby Flat Brown Mushrooms
- ½ cup McGuigans Black Label Red Wine
- 70g Pams Walnut Halves, lightly toasted and roughly chopped
- 1 cup shaved parmesan cheese (plus a little extra for serving)
Method
Heat a splash of olive oil in a large saucepan and tip in the risotto mix. Stir for a minute or so before adding the stock, a little at a time. Cook, stirring, until the rice is tender (this will take about 20 minutes).
While the risotto is cooking, heat another splash of oil in a frying pan and cook the mushrooms until just tender. Sprinkle with salt and lots of freshly ground black pepper.
Pour over the red wine and allow to bubble and reduce by half.
Stir the mushrooms, walnuts and parmesan through the cooked risotto and serve immediately.
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Ingredients
- 1 pack Pams Finest Mushroom Risotto
- 1 pack Pams Finest Beef Stock, heated with 1 ½ cups water
- 250g Pams Baby Flat Brown Mushrooms
- ½ cup McGuigans Black Label Red Wine
- 70g Pams Walnut Halves, lightly toasted and roughly chopped
- 1 cup shaved parmesan cheese (plus a little extra for serving)
