Image by Nigel Lough
Ingredients (11)
- 1.5 litres salt-reduced vegetable stock
- 2 fresh thyme sprigs, plus extra to serve
- 60g butter
- 200g Swiss brown mushrooms, sliced
- 200g button mushrooms, halved
- 150g packet pasta mushroom mix (see notes)
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 1/3 cup Bulla Cooking Cream
- 1/2 cup finely grated parmesan, plus extra to serve
Method
Show ingredient quantity- Step 1 Place stock1.5 litres salt-reduced vegetable stock and thyme sprigs2 fresh thyme sprigs, plus extra to serve in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low.
- Step 2 Meanwhile, melt 40g butter in a large heavy-based saucepan over high heat. Add mushrooms200g Swiss brown mushrooms, sliced|200g button mushrooms, halved|150g packet pasta mushroom mix (see notes). Cook, stirring occasionally, for 5 minutes or until well browned. Transfer to a bowl. Cover to keep warm.
- Step 3 Melt remaining butter in same pan over medium-high heat. Cook onion1 brown onion, finely chopped, stirring, for 5 minutes or until softened. Add garlic1 garlic clove, crushed. Cook for 1 minute or until fragrant. Add rice1 1/2 cups arborio rice. Cook, stirring, for 1 minute or until rice is coated
- Step 4 Reduce heat to low. Add 1/3 cup hot stock to rice. Cook, stirring, until liquid is absorbed. Repeat with stock, 1/3 cup at a time, allowing liquid to be absorbed before each addition, until rice is almost tender (see notes). Add remaining stock and half the mushrooms. Cook for 3 to 4 minutes or until rice is tender.
- Step 5 Stir in cream1/3 cup Cooking Cream and parmesan1/2 cup finely grated parmesan, plus extra to serve. Top with remaining mushrooms, extra parmesan and extra thyme. Serve.