Creamy Mushroom Risotto

Method

Step one

Heat 1 tbsp olive oil in a pan and sauté the sliced mushroom for 2 minutes.

Step two

Scrunch the rice pouch to loosen the rice, then add to a pan with 225ml boiling water. Cook on a medium-to-high heat for 6 minutes or until the water is fully absorbed, stirring occasionally.

Step three

Stir in the sauce pouch and cook for a further 4 minutes until piping hot and the sauce has been absorbed. Remove from the heat and stir in the butter and grated Parmigiano Reggiano before serving.

Step four

Garnish with wild mushrooms and serve with complementary greens, such as asparagus with flaked salt.