Mushroom-and-creamy onion risotto

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This mushroom-and-creamy onion risotto is made using leftover baked onions from Hannah Lewry's pork fillet with baked onions recipe. Find the recipe for pork fillet with baked onions here

Ingredients

3 cups chicken stock
4 T olive oil
50 g butter
1 onion, finely chopped
2 cloves garlic, minced
190 g risotto rice
1⁄4 cup white wine
sea salt and freshly ground black pepper, to taste
300 g shiitake mushrooms, sliced
4 leftover creamy onions

Cooking Instructions

1. Heat the stock in a saucepan and keep warm. Heat a large skillet over a medium heat and add 2 T olive oil and half the butter. Fry the onion until translucent. Add the garlic and fry for 1 minute.

2. Add the rice and stir to toast for 1 minute. Add the wine and allow to reduce. Ladle the stock into the pan 1 ladleful at a time and cook until the stock is absorbed before adding more. Repeat until all the stock is used and the risotto is creamy and al dente. Add grated Parmesan and fresh rosemary if you like.

3. Fry the mushrooms in the remaining olive oil and butter and spoon over the risotto.

4. Heat the leftover creamy onions and shred slightly. To serve, spoon the leftover Parmesan cream and onions over the risotto.

Find the recipe for pork fillet with baked onions here

Find more risotto recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen