eCook Meal
Majestic Mushroom Risotto
with exotic mushrooms, pecan nuts & fresh rosemary
Mushrooms, fresh cream and fragrant garlic make up this creamy traditional risotto. Finished off with Italian-style cheese, crunchy pecan nuts and rosemary.
Serving guide
Choose your portion size.
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 400ml 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. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and sauté for 3-4 minutes until soft and translucent. Add the chopped mushrooms and the chopped Rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of 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 for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped Parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 800ml 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. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and sauté for 3-4 minutes until soft and translucent. Add the chopped mushrooms and the chopped Rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of 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 for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped Parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 1L 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. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and sauté for 4-5 minutes until soft and translucent. Add the chopped mushrooms and the chopped Rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of 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 for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped Parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 1.5L 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. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and sauté for 4-5 minutes until soft and translucent. Add the chopped mushrooms and the chopped Rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of 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 for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped Parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R163.11
for 4 servings · R40.78 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 60 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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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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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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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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White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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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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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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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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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
- Mixed Exotic Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Majestic Mushroom Risotto?
The preparation time for Majestic Mushroom Risotto with exotic mushrooms, pecan nuts & fresh rosemary is between 15 and 30 minutes.
What is the total time required to make Majestic Mushroom Risotto with exotic mushrooms, pecan nuts & fresh rosemary?
The total time required to make Majestic Mushroom Risotto with exotic mushrooms, pecan nuts & fresh rosemary is between 30 and 50 minutes.
How many servings does Majestic Mushroom Risotto provide?
4 servings
What are the main ingredients in Majestic Mushroom Risotto?
Arborio Rice, Cream, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Exotic Mushrooms, Onion, Parsley, Pecan Nut, Rosemary, Vegetable Stock, White Wine
What is the nutritional information of Majestic Mushroom Risotto?
Calories: 765, Carbs: 95 grams, Fat: grams, Protein: 16.3 grams, Sugar: 8 grams, Salt: 1476 grams
How do I prepare Majestic Mushroom Risotto?
PILE IT UP!: Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in! TOASTED NUTS: Boil the kettle. Dilute the vegetable stock with 800ml 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. Remove from the pot on completion, roughly chop and set aside. RADIANT RISO: Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the chopped mushrooms and the chopped rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of 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 for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
What should be prepared from my kitchen to make Majestic Mushroom Risotto?
Arborio Rice, Cream, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Exotic Mushrooms, Onion, Parsley, Pecan Nut, Rosemary, Vegetable Stock, White Wine
How many calories does Majestic Mushroom Risotto have?
765 calories
How much fat content does Majestic Mushroom Risotto have?
grams