Mushroom soup risotto | #easyrisotto #tinnedfood #risottorecipe #mushroomrecipe #dinnerpartyrecipes

Just when you thought he ran out of tins, Luke’s back and this time he’s turned tinned soup into risotto.

Serves 2
Total time: 30 minutes

Ingredients

1 tin cream of mushroom soup
1 cup Arborio (Risotto) rice
475ml chicken or vegetable stock
200g mushrooms, sliced
2 tbsp butter
120ml dry white wine (optional)
1 tsp miso paste
1 handful Parmesan, grated
Fresh parsley or chives, chopped
Salt and black pepper

Method:

1. Melt butter (1 tbsp) in a pan over high heat. Add mushrooms (200g) and a pinch of salt, then cook until golden and crispy. Remove and set aside

2. In a large saucepan, add rice (1 cup) to a pan and toast over medium heat for 1–2 minutes until slightly translucent

3. Add white wine (120ml, optional) and cook until fully absorbed

4. Whisk mushroom soup (1 tin) with stock (475ml) and miso paste (1 tsp) until smooth

5. Add the mixture gradually, stirring often, until rice is tender with a slight bite (15–20 minutes)

6. Turn off the heat. Stir in butter (1 tbsp) and Parmesan (1 handful) until glossy and creamy

7. Fold in half the mushrooms. Serve topped with remaining mushrooms and herbs