- Serves 4
- Preparation Time 11MINS
- Cook Time 25MINS
1 tbs olive oil
1 small brown onion, finely diced
1 large clove garlic, crushed
1 leek, (white part only) halved and finely sliced
300g mixed mushrooms, sliced
2 cups Arborio rice
cup white wine
1 litre Campbell’s Real Stock Chicken
60g parmesan, grated
1 tbs parsley, roughly chopped
STEP 1 In a small saucepan bring Campbells Real Stock to the boil, then reduce to a very gentle simmer.
STEP 2 In a separate medium saucepan melt butter, add olive oil, leek, onion, garlic and cook over a medium heat for 2 minutes.
STEP 3 Add mushrooms and cook for a further 3 minutes.
STEP 4 Add the rice and cook for a further minute or until the rice is coated in butter mixture.
STEP 5 Add wine and stir continually with a wooden spoon until the wine has been absorbed, start to add the hot Campbells Real Stock – chicken, cup at a time, making sure all the liquid is absorbed before adding the next cup of stock.
STEP 6 Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture.
STEP 7 Remove from heat and stir through grated parmesan and chopped parsley (if desired).