INGREDIENTS
2.250 litres chicken or vegetable stock
1 x 50g packet cream of mushroom soup
45ml butter
1 small onion, chopped
1 clove garlic, crushed
500g mushrooms of your choice, chopped
A few sprigs thyme
625ml risotto rice
175ml white wine
125ml Parmesan, grated (optional)
230g LANCEWOOD® Medium Fat Plain Cream Cheese or 250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce
Salt & freshly ground black pepper to taste
To serve:
A few sprigs thyme
Extra Parmesan
METHOD
Bring the stock to the boil. Add the cream of mushroom soup and lower the heat to keep at a low simmer. In a separate large saucepan, heat the butter and add the onion and garlic. Fry for 2 minutes. Add the mushrooms and fry for about 3 minutes until the mushrooms starts to brown. Add the thyme. Add the rice and stir to coat the grains with butter. Add the wine and cook until dry. Start adding the hot stock ladle by ladle, stirring continuously until it has all been absorbed. Add the Parmesan and cream cheese or mushroom sauce and stir through. Season to taste.
To serve:
Serve immediately and sprinkle with thyme and extra Parmesan.
Recipe from Lancewood.co.za
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