Wild mushroom risotto with Italian leaf salad
4
Easy
5 minutes
15 minutes
Wild mushroom risotto gets an easy upgrade with golden portabellini mushrooms, fresh thyme, butter and a generous grating of Parmigiano Reggiano. A drizzle of truffle-flavoured olive oil adds extra depth, while a crisp Italian leaf salad dressed with basil and white balsamic keeps the meal fresh and balanced. Ready in around 20 minutes, it’s an easy dinner that still feels a little special.
Ingredients
Method
- 1 T Woolworths Mediterranean extra virgin olive oil
- 250 g Woolworths portabellini mushrooms, roughly torn
- 3 springs Woolworths fresh thyme
- 1 x 600 g Woolworths frozen wild mushroom risotto
- 2 T Woolworths salted butter
- Woolworths truffle-flavoured olive oil, 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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