Cheat’s Creamy Mushroom Risotto
This really is a cheat’s risotto using basic ingredients and makes a quick and easy lunch or dinner if you are short of time. Our Ainsley Wild Mushroom Cup Soup adds a touch of creaminess and a lovely punch of flavour – it really is a tasty meal in minutes.
Heat a tablespoon of olive oil in a frying pan over a medium heat. Add the onion and cook for 4-6 minutes until softened, but not coloured. Add the mushrooms and garlic and cook for a few more minutes until lightly golden.
Meanwhile, make up an Ainsley Harriott Wild Mushroom Soup according to the packet instructions.
Add the rice to the frying pan, breaking it up and stirring through the onions and mushrooms. Add the cup soup and cook and stir well for 1 minute. Add the stock as needed and cook for 1-2 minutes. Stir through half the parmesan cheese until combined and creamy, add the parsley and season generously with black pepper.
Serve in warmed bowls topped with the remaining cheese and a sprinkle of chilli flakes (if using).
Variations: Try adding peas or some fresh spinach or try with microwave grains instead of rice.
- ½ onion, peeled and finely chopped
- 100g mushrooms, sliced
- 1 clove of garlic, peeled and sliced
- 1 x Ainsley Harriott Wild Mushroom Cup Soup
- 1 x 250g pack of microwave rice
- 80-100ml vegetable or chicken stock
- 30g Parmesan cheese, grated
- 1 tbsp chopped fresh parsley
- freshly ground black pepper
- chilli flakes, optional