Food Savoury

Mushroom & Sweetcorn Risotto

November 27, 2018


  • 100g Onion (diced)
  • 30g Garlic
  • 100g Mushrooms
  • 100g Sweetcorn
  • 20g Butter
  • 120g Risotto Rice
  • 400ml Chicken Stock
  • Pepper & Mixed Herbs (for seasoning)


  1. Fry onion and garlic in a saucepan until softened.
  2. Melt butter and add risotto rice (make sure to fully cover the rice in butter).
  3. In a seperate container dissolve stock in hot water.
  4. Slowly add stock and allow the rice to absorb the water.
  5. Once all of the stock has been added, mix in the mushrooms & sweetcorn then put the lid on and leave the risotto to cook fully.
  6. Add seasoning and serve.

Also See: Prawn Tagliatelle & Chorizo, Rice & Veg

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