image for Creamy brie and mushroom risotto recipe

Creamy brie and mushroom risotto by Jessica Brook & Phoebe Wood

Creamy brie and mushroom risotto for person

This is a seriously satisfying risotto packed with fresh herbs, mushrooms and delicious brie.

Ingredients for Creamy brie and mushroom risotto

  • 1 tablespoon olive oil
  • 60g unsalted butter
  • 2 leeks, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped rosemary leaves, plus extra leaves to serve
  • 1 1/3 cups (295g) arborio rice
  • 100ml white wine
  • 3 cups (750ml) Massel vegetable liquid stock, heated
  • 100ml

    Creamy brie and mushroom risotto, How to Make

    • Step 1
      Place oil and half the butter in a pan over medium-low heat. Cook leek, garlic and half the rosemary, stirring, for 6-8 minutes until soft. Add rice, stirring to coat grains, then add wine and simmer for 1-2 minutes or until almost evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente (you may not need all the stock). Stir in cream and cook for a further 2-3 minutes until warmed through.
    • Step 2
      Melt remaining 30g butter in a pan over high heat. Cook mushrooms and remaining rosemary for 6-8 minutes or until mushrooms are golden. Season.
    • Step 3
      Serve risotto immediately, topped with mushrooms, brie and rosemary leaves.


    Additional information for Creamy brie and mushroom risotto

    Preparation: 4 Minutes, Cooking: Minutes, Serving: Person, Level:

    Nutrition Info:

    2857 kj Energy, 39g Fat Total, 23g Saturated Fat, 4g Fibre, 15g Protein, 101mg Cholesterol, 974.59mg Sodium, 4g Carbs (sugar), 63g Carbs (total),

    All nutrition values are per serve

    This Creamy brie and mushroom risotto published first on:, Images by: Brett Stevens

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