Herb and Mushroom Risotto

Need to fill your family’s tummies with a warm and hearty dish that’s quick and easy to make. Using Mrs Rogers Mixed Herbs, Porcini Sea Salt Flakes and Saffron, this will make an easy meal into a new family favourite!

Need to fill your family’s tummies with a warm and hearty dish that’s quick and easy to make. Using Mrs Rogers Mixed Herbs, Porcini Sea Salt Flakes and Saffron, this will make an easy meal into a new family favourite!

 1 Tbsp Oil
 1 heaped tsp Mrs Rogers Mixed Herbs
 1 cup sliced Mushrooms
 1 cup Arborio Rice, rinsed
 4 cups Hot Water
 1/2 cup White Wine
 2 rounded tsp Chicken Stock Powder
 2 rounded tsp Mrs Rogers Porcini Sea Salt Flakes
 1 pinch Mrs Rogers Saffron Threads
 1/2 cup fresh grated Parmesan
NOTE:
 If you prefer to use fresh chicken stock, remove 2 cups of hot water and the chicken stock powder and replace with 2 cups of chicken stock.
1

In a large pot, heat the oil and fry the onion and mixed herbs. Don’t fry on a hot heat as the onions just need to soften and not brown. Add the rice and cook until the rice starts to lighten in colour. Add the mushrooms and continue to cook for a few minutes.

2

While the oil is heating combine the hot water, wine, chicken stock powder, porcini salt fakes and saffron in a jug and stir. Set aside.

3

Add 1/2 cup of the liquid mix at each time, bringing to the boil and stirring. Keep adding as the moisture is absorbed into the rice. Once all the liquid has been absorbed, removed from the heat and stir the parmesan cheese into the hot rice. Serve!

Ingredients

 1 Tbsp Oil
 1 heaped tsp Mrs Rogers Mixed Herbs
 1 cup sliced Mushrooms
 1 cup Arborio Rice, rinsed
 4 cups Hot Water
 1/2 cup White Wine
 2 rounded tsp Chicken Stock Powder
 2 rounded tsp Mrs Rogers Porcini Sea Salt Flakes
 1 pinch Mrs Rogers Saffron Threads
 1/2 cup fresh grated Parmesan
NOTE:
 If you prefer to use fresh chicken stock, remove 2 cups of hot water and the chicken stock powder and replace with 2 cups of chicken stock.

Directions

1

In a large pot, heat the oil and fry the onion and mixed herbs. Don’t fry on a hot heat as the onions just need to soften and not brown. Add the rice and cook until the rice starts to lighten in colour. Add the mushrooms and continue to cook for a few minutes.

2

While the oil is heating combine the hot water, wine, chicken stock powder, porcini salt fakes and saffron in a jug and stir. Set aside.

3

Add 1/2 cup of the liquid mix at each time, bringing to the boil and stirring. Keep adding as the moisture is absorbed into the rice. Once all the liquid has been absorbed, removed from the heat and stir the parmesan cheese into the hot rice. Serve!

Herb and Mushroom Risotto