Creamy, comforting and packed with Aussie veggies, this Mushroom Risotto is an easy weeknight dinner made even simpler with Fine Fettle Helpful Harvest Mushroom Risotto Veggie Mix.

Made with 100% Australian vegetables including mushrooms, peas, onions and spring onions, the mix can be added straight to the risotto as it cooks. The dried vegetables rehydrate in the stock, adding their natural flavour to the rice while saving you the chopping and prep.

Serves 4
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients

• 1 pack Fine Fettle Helpful Harvest Mushroom Risotto Veggie Mix
• 1½ cups Arborio rice
• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 litre vegetable or chicken stock, kept warm
• ½ cup dry white wine, optional
• ½ cup finely grated Parmesan, plus extra to serve
• 30 g butter
• Salt and freshly ground black pepper
• Fresh parsley, to serve

Method

1. Heat the olive oil in a large frying pan or saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant.
2. Add the Arborio rice and stir for 1 to 2 minutes until the grains are well coated and slightly translucent around the edges.
3. Add the wine, if using, and stir until mostly absorbed.
4. Add the Helpful Harvest Mushroom Risotto Veggie Mix and a ladle of warm stock. Stir regularly until most of the liquid has been absorbed.
5. Continue adding the stock one ladle at a time, allowing it to absorb before adding more. Cook for around 20 to 25 minutes, until the rice is creamy and tender and the mushrooms and vegetables have rehydrated.
6. Remove from the heat and stir through the butter and Parmesan. Season with salt and freshly ground black pepper to taste.
7. Spoon the Mushroom Risotto into bowls and finish with extra Parmesan and fresh parsley.

Make it your own

For an even more mushroom rich risotto, sauté a handful of fresh sliced mushrooms before adding the rice. You can also stir through baby spinach at the end for some extra greens.