Stovetop Mushroom Risotto
Serves 4
INGREDIENTS
2 sachets (50g each) Knorr Cream of Mushroom Soup
¼ cup butter
2 cups sliced mushrooms
1 onion, diced
2 cloves garlic, crushed
1 cup arborio rice
¾ cup dry white wine (optional)
Juice of ½ lemon
Serving suggestions:
Hard cheese shavings
Fresh thyme
Lemon zest
METHOD
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Pour the Knorr Cream of Mushroom soup sachet into 1.2 litres boiling water and stir to combine.
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Place half of the butter in a large pan over medium heat. Add mushrooms and onion and sauté until tender.
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Add garlic and stir for an additional minute. Remove mushroom mixture from pan and set aside.
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Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to go translucent, about 3-4 minutes.
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Add the white wine and bring to a simmer, stirring constantly until the liquid is absorbed. Add 1 cup of the mushroom soup and stir until almost all liquid is absorbed. Continue adding liquid 1 cup at a time, allowing each cup to absorb before adding the next, stirring continuously in between. Add extra hot water if it gets too thick.
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Stir until liquid is absorbed and the rice is just cooked through. (This step takes 20-25 minutes.)
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Stir in the fried mushrooms and the lemon juice.
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Garnish with hard cheese shavings, lemon zest and a sprig of thyme and ENJOY!
Butternut & Feta Oven-Baked Risotto
Serves 4
INGREDIENTS
2 sachets (50g each) Knorr Butternut and Sweet Chilli Soup
2 cups cubed butternut, precooked
1 onion, sliced
2 cloves garlic, crushed
1 cup arborio rice
2 tbsp butter
1 cup feta, crumbled
¾ cup dry white wine (optional)
Salt and pepper, to season
½ cup grated hard cheese
Juice of ½ lemon
Serving suggestion:
Feta
Fresh sage
Chilli flakes (optional)
METHOD
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Preheat the oven to 200°C.
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Combine 3 cups of boiling water and the sachet of Knorr Butternut and Sweet Chilli Soup in a large jug.
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Mix the soup liquid with the onion, garlic, arborio rice, butter, ½ cup of the feta, dry white wine (if using) in a large casserole dish. Season with salt and pepper to taste, Cover with a lid and bake in the oven for 30 minutes, stirring halfway through.
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Uncover the risotto and stir well. Stir in the grated cheese, remaining feta and a squeeze of lemon juice and season with salt and pepper to taste.
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Serve with an extra crumble of feta, some fresh sage leaves and chilli flakes and ENJOY!
Microwave Tomato Risotto
Serves 4
INGREDIENTS
2 sachets (50g each) Knorr Cream of Tomato Soup
1 cup arborio rice
1 onion, finely chopped
3 tbsp butter
1 cup cherry tomatoes, halved
½ cup grated mozzarella
Salt and pepper, to season
Serving suggestion
Fresh basil leaves
METHOD
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Combine Knorr Cream of Tomato Soup sachet with 3 cups of boiling water and stir to combine.
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Combine the rice, onion and 1½ tbsp of the butter in a large microwave-proof dish.
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Cover and cook in the microwave on high for 3 minutes.
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Remove from the microwave and stir in the soup liquid, then continue to cook, uncovered, for 10 minutes.
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Stir well and mix in the tomatoes. Add more water if the mixture is getting too thick.
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Microwave on high for a further 8 minutes, until the rice is cooked and the tomatoes have softened.
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Leave the risotto to rest for a few minutes, then stir in the remaining butter and grated mozzarella and season to taste.
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Serve with fresh basil leaves and ENJOY!