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Mushroom Risotto

  • ServesServes 4
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1 packet of McCain sliced mushrooms (350g)
  • 1 cup of Arborio or Risotto rice
  • 60g butter – chopped
  • 1 brown onion – finely diced
  • 2 cloves of garlic – crushed
  • ½ tsp dried thyme
  • 2 cups of chicken or vegetable stock
  • 1/3 cup parmesan cheese – grated
  • 1/3 cup of parsley – chopped


1.Combine 20g butter, onion, garlic and thyme in an 8-cup capacity, heatproof, microwave-safe dish. Cover loosely with paper towel and microwave on HIGH/800 watts (100%) for 2 minutes or until onion is soft.
2.Add rice and stir to coat. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups of stock, cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).
3.Stir in McCain Sliced Mushrooms, cover and microwave on MEDIUM (50%) for a further 7 minutes. Add ¼ cup of parmesan, ¼ cup of parsley and remaining butter, stir to combine, cover and cook for a further 7 minutes on HIGH (100%). Stir, cover and allow to stand for 5 minutes.
4.Season with salt and pepper to taste. Spoon into bowls, top with remaining parmesan and parsley to serve.