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Baked Mushroom Risotto

Nutritional Table

We are currently updating the Nutritional Table, this is a work in progress but please be sure to check back in at a later date. If you require urgent assistance with this recipe please contact us.

“A beautiful recipe to impress the whole family, plus who would have thought this delicious dish could have been so low in fat too!”
“A beautiful recipe to impress the whole family, plus who would have thought this delicious dish could have been so low in fat too!”

Ingredients

Serves 6

  • 50 g margarine
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, crushed
  • 3 sprigs of thyme
  • ½ cup dry white wine
  • 250 g mixed mushrooms, thinly sliced
  • 2 cups arborio rice
  • 2 tsp MAGGI Chicken or Vegetable Stock Powder
  • 3 cups hot water
  • 1 can CARNATION Light & Creamy Evaporated Milk, 375mL
  • ¼ cup parmesan cheese, finely grated
  • 2 tbsp chives, chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • shaved parmesan for serving, if desired

Instructions

Prep time       Cook time 

  1. Preheat oven to 180°C/160°C fan-forced.
  2. In a medium saucepan, melt margarine over medium-low heat; add onion and garlic, cook, stirring for 4-5 minutes or until softened. Add thyme and wine, bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.
  3. Add mushrooms, cook for 2-3 minutes or until browned lightly. Add rice; cook, stirring, for 1 minute. Transfer mixture to 6 cup (1.5L) capacity oven proof dish. Add combined stock and Evaporated Milk, stir to combine.
  4. Cover tightly with foil; transfer to oven. Bake, stirring occasionally, for 55 minutes. Stir in cheese and herbs. Serve topped with shaved parmesan, if desired.


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