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Simple mixed mushroom risotto
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knob of butter
½ x 500g pack frozen Soffirito Mix
300g pack frozen Mushroom Medley
700g pack frozen Risotto Base
3 tbsp frozen Chopped Flat Leaf Parsley
2 tbsp grated Pecorino or Parmigiano Reggiano
1. Heat the butter in a large pan and gently cook the soffrito mix for 3 minutes. Rinse the frozen mushrooms, add to the pan and cook for 2 minutes.
2. Add the risotto and a splash of water to the pan and cook gently for 8 – 10 minutes, stir regularly and add more water if needed, until the rice and vegetables are tender. Stir in the parsley.
3. Divide between shallow bowls and serve with a sprinkle of cheese and good grinding of black pepper.