Mushroom Risotto


1 Tbsp olive oil

1 red onion, diced

1 tsp crushed garlic

1 cup risotto rice

3 cups vegetable stock

100g snow peas

200g mushrooms, sliced

200g Tatua Mascarpone

1 tsp fresh dill, chopped

1 tsp lemon zest

sea salt & cracked pepper


  1. Heat oil in a large heavy based saucepan, add red onion and garlic and sauté gently for 1 minute, then add risotto rice and toss for 2 minutes to coat the grains in oil.
  2. Gradually add 1/2 cup of stock at a time, stirring until liquid is absorbed before adding more.
  3. Cook for 12-15 minutes until the risotto rice is al dente.
  4. Stir in mushrooms and snow peas and cook for 2-3 minutes until mushrooms are cooked, then lastly stir through Tatua Mascarpone, dill, lemon zest and season well.
  5. Serves 4.
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