eCook Meal
Delheim’s Majestic Mushroom Risotto
with crispy onion bits & Italian-style cheese
White wine, garlic, silky onion, Italian-style cheese, fresh cream & a rich vegetable stock combine to make this risotto dish shine. Garnished with parsley, crispy onion bits & pan-toasted pecan nuts. This Italian favourite is a sophisticated meal that is beyond satisfying, Chef!
Serving guide
Choose your portion size.
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mushrooms and the Rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 20-25 minutes. If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat and stir through ¾ of the cheese, the Cream and a generous knob of butter (optional). Remove from the heat, mix in ½ the Parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and Parsley. Scatter over the pecan nuts and crispy onion bits. Drizzle over some lemon juice (to taste) and dig in!
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mushrooms and the Rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 20-25 minutes. If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat and stir through ¾ of the cheese, the Cream and a generous knob of butter (optional). Remove from the heat, mix in ½ the Parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and Parsley. Scatter over the pecan nuts and crispy onion bits. Drizzle over some lemon juice (to taste) and dig in!
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 1L [1.5L]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the mushrooms and the Rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through ¾ of the cheese, the Cream and a generous knob of butter (optional). If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat, mix in ½ the Parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and Parsley. Scatter over the pecan nuts and crispy onion bits. Drizzle over some lemon juice (to taste) and dig in!
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 1L [1.5L]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the mushrooms and the Rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through ¾ of the cheese, the Cream and a generous knob of butter (optional). If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat, mix in ½ the Parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and Parsley. Scatter over the pecan nuts and crispy onion bits. Drizzle over some lemon juice (to taste) and dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R311.59
for 4 servings · R77.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 100 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Vegetable Stock needs 60 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 12% of packR4.80
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Crispy Onion Bits
Shopping
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Frequently Asked Questions
What is the preparation time for Delheim’s Majestic Mushroom Risotto?
The preparation time for Delheim’s Majestic Mushroom Risotto with crispy onion bits & Italian-style cheese is between 25 and 45 minutes.
What is the total time required to make Delheim’s Majestic Mushroom Risotto with crispy onion bits & Italian-style cheese?
The total time required to make Delheim’s Majestic Mushroom Risotto with crispy onion bits & Italian-style cheese is between 40 and 60 minutes.
How many servings does Delheim’s Majestic Mushroom Risotto provide?
4 servings
What are the main ingredients in Delheim’s Majestic Mushroom Risotto?
Button Mushrooms, Cream, Crispy Onion Bits, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Parsley, Pecan Nut, Risotto Rice, Rosemary, Vegetable Stock, White Wine
What is the nutritional information of Delheim’s Majestic Mushroom Risotto?
Calories: 808, Carbs: 100 grams, Fat: grams, Protein: 18.4 grams, Sugar: 13.3 grams, Salt: 1734 grams
How do I prepare Delheim’s Majestic Mushroom Risotto?
WINE O' CLOCK: Add the rice, stir it through the onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 20-25 minutes. If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat and stir through ¾ of the cheese, the cream and a generous knob of butter (optional). Remove from the heat, mix in ½ the parsley and season. DECADENT & DELISH: Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and parsley. Scatter over the pecan nuts and crispy onion bits. Drizzle over some lemon juice (to taste) and dig in! MMMUSHROOMS: Return the pot to a medium-high heat with a drizzle of oil. Fry the onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mushrooms and the rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs. TAKE STOCK: Boil the kettle. Dilute the vegetable stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
What should be prepared from my kitchen to make Delheim’s Majestic Mushroom Risotto?
Button Mushrooms, Cream, Crispy Onion Bits, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Parsley, Pecan Nut, Risotto Rice, Rosemary, Vegetable Stock, White Wine
How many calories does Delheim’s Majestic Mushroom Risotto have?
808 calories
How much fat content does Delheim’s Majestic Mushroom Risotto have?
grams