Main Meals
Wild mushroom risotto with Italian leaf salad
4
Easy
5 minutes
15 minutes
Some of the best nights are unplanned and this wild mushroom risotto is your secret weapon. Straight from the freezer and full of flavour, it cooks up in minutes and pairs perfectly with a crisp, lightly dressed Italian leaf salad. It’s the kind of low-effort, high-reward dish that makes impromptu feel intentional.
Ingredients
Method
- 1 T Woolworths Mediterranean Extra Virgin Olive Oil
- 250 g Woolworths Portabellini Mushrooms, roughly torn
- 3 sprigs Woolworths Fresh Thyme
- 1 x 600 g Woolworths Frozen Wild Mushroom Risotto
- 2 T Woolworths Salted Butter
- Woolworths Truffle Flavoured Olive Oil, season to taste, optional
- 50 g Woolworths Italian Parmigiano Reggiano Cheese, grated for garnish
- 180 g Woolworths Italian Salad Mix
- 4 T Woolworths Basil & White Balsamic Salad Dressing, or any dressing of choice
- Sea salt and black pepper, season to taste
Method
Ingredients
1. Sauté the mushrooms in the heated olive oil, thyme, sea salt and black pepper until lightly golden.
2. Add the risotto to the same pan and heat according to package instructions.
3. Stir through the butter before serving.
4. While the risotto cooks, dress the salad leaves.
5. Top with risotto with the truffle oil, if using, and garnish with a dusting of grated parmesan before serving with the salad.
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