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    Mushroom Risotto

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    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


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


    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).

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