Skip to main content
Our website uses cookies. If you continue to use this website then we will assume you consent to the use of cookies for this purpose. Find out how to manage cookies
Print

Waitrose

 
 

Mushroom Risotto

Keep some packs of ready-made mushroom risotto in the freezer for when you need an impromptu meal.

  • Christmas
Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes 30 minutes
Serves:
 4

Ingredients

  • 2 x 350g packs frozen Waitrose Mushroom Risotto
  • 40g pack dried porchini mushrooms
  • Salt
  • Freshly ground black pepper
  • Few sprigs fresh thyme, leaves removed

Method

  1. Cook the risotto according to the instructions on the pack.
  2. Meanwhile, place the mushrooms in a bowl and cover with boiling water. Leave for about 20 minutes, stirring occasionally, until tender. Squeeze out juice and chop roughly.
  3. Transfer the risotto to a warm serving bowl, season, top with the mushrooms and sprinkle with the thyme. Serve with Parmesan wafers (although not for vegetarians).

Comments and images

Average user rating No ratings yet

Add your comment and share your thoughts and pictures with others.

No comments have yet been made

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel Delete comment

No ratings yet

Average user rating Based on 0 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe


This recipe was first published on Waitrose.com in December 2001