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March 24, 2017
March 25, 2017
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Microwaved Mushroom Risotto


60ml olive oil
1 small bunch spring onions, chopped
300g Arborio rice (risotto rice) (380 ml)
1 x 410g tin mushroom soup
200g brown mushrooms, quartered
30ml fresh chopped basil
Salt and freshly ground black pepper to taste
50 ml crème branche


1. Place 30ml of olive oil and spring onions into a large casserole dish cook on 100% power for 1-2 minutes
2. Add the rice and stir to coat in the oil and cook a further 2 minutes
3. Place the soup into a measuring jug, and sufficient boiling water to make 1.5 litres.
4. Stir in 250ml of liquid into the rice and cook on 100% power for 5 minutes, shirring each time more liquid is added
5. The rice should be render but still slightly “al denté”
6. Place the remaining oil & mushrooms into a small dish and cook on 100% power for 2-3 minutes, stir in the basil and crème fraiche
7. Add the mushroom to the rice mixture
8. Season to taste. Serve with a green salad and crusty bread


With Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.