Cooking time: 30 minutes

Serves: 4

Pink Mushroom Risotto

Pink Mushroom Risotto


  • 240g risotto rice
  • 350g pink oyster mushrooms
  • 1 large onion
  • 20ml dry white wine
  • 1L chicken or vegetable stock
  • 50g Parmesan cheese
  • Olive oil
  • 4tbsp double cream


  1. In a large pot, heat the olive oil over low heat. Add the rice and cook until translucent. Gradually add the stock and wine, one ladle at a time, allowing the rice to slowly absorb all liquid. Add salt and pepper to taste, and keep warm. Risotto should still be a little soft and sticky.
  2. Meanwhile, chop the onion and caramelise with a little olive oil. Add the mushrooms and sauté for 10 minutes.
  3. Combine the risotto and the vegetables, and add the cream and parmesan.

Recipe courtesy of the new Go Grow Mushroom range from Prêt à Pousser.

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