Goodness of Mushrooms

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Mushroom Risotto

Serves: 4-6Prep time: 15 minutesCook time: 30-40 minutes

INGREDIENTS

250g Denny Portabellini mushrooms, sliced
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp olive oil
2 Tbsp butter
½ onion, diced
2 cloves garlic, grated
2 cups arborio rice
125ml dry white wine
1 x Denny Country Casserole CIS
2 litres vegetable or mushroom stock, kept hot
1 cup frozen peas
10g fresh sage leaves
1 cup Parmesan, grated
Salt and pepper to taste
*Crispy sage leaves and extra Parmesan for serving

METHOD

  • In a large saucepan fry the sliced mushrooms in olive oil until golden brown. Season and set aside.
  • Place your stock in a pot on the stove and keep it hot throughout the cook.
  • In a large pot or Dutch oven, heat olive oil. Add butter, onion and garlic. Cook, stirring often, until translucent, about 5 minutes. Season with salt and pepper. Add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes.
  • Add the wine and cook until the wine has absorbed into the rice.
  • Pour in Denny Country Casserole CIS and stir will.
  • With a ladle, add about 1 cup of hot stock at a time. Stirring constantly. Cook until the rice has mostly absorbed the stock before adding another ladle full. Cook until the risotto is al dente and creamy.
  • Add the seared mushrooms mixture back into the rice along with the peas and sage. Mix well.
  • Finally add the Parmesan. Stir well and taste for seasoning.
  • Switch the heat off and pop the pot lid on for a few minutes before serving. This allows things to get nice and gooey from the Parmesan.
  • Serve in bowls with crispy sage and a flurry of extra Parmesan.

*To make crispy sage leaves: Fry fresh sage leaves in hot vegetable oil for 10-15 seconds. Drain immediately on paper towel and sprinkle with salt.

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