Personal Chef Club
🔵 Mushroom Risotto
🔵 Mushroom Risotto
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A comforting classic made with arborio rice, sautéed mushrooms, fresh herbs, and a rich homemade vegetable broth. Stirred slowly for perfect creaminess, then finished with a touch of parmesan and black pepper.
Earthy, elegant, and deeply satisfying — the kind of dish that tastes like it took hours (because it did).
Ingredients
Ingredients
Arborio rice • Mushrooms • Onions • Garlic • Vegetable & chicken broth • Parmesan • White wine • Olive oil • Butter • Fresh thyme • Black pepper • Salt
Allergens
Allergens
- Celery
Heating Instructions
Heating Instructions
🍳 Stovetop (Recommended for Best Flavour & Texture)
• Transfer the Mushroom Risotto to a saucepan or non-stick skillet
• Add a splash of water or broth if needed to loosen
• Heat gently over medium heat for 5–7 minutes, stirring regularly
• Ensure it is piping hot throughout (70°C)
• Let rest for 1 minute before serving
⚡ Microwave (Faster Option)
• Place in a microwave-safe dish and cover loosely
• Heat on medium-high (700–900W) for 2½–3 minutes
• Stir halfway through for even reheating
• Continue in 30-second bursts if needed until fully hot
• Let stand for 1 minute before serving
❗ Note: For best texture and creaminess, stovetop reheating is recommended
⚠️ Safety
• Reheat only once
• Do not leave at room temperature
• Consume immediately after reheating
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