Mushroom & Tuscan Cabbage Risotto


mushroom risotto recipe



  1. Slice the mushrooms, finely dice the onion, crush the garlic and chop the Tuscan cabbage (discarding hard stems). Finely grate the pecorino cheese.
  2. Bring a medium size pot to high heat, drizzle olive oil and sauté the onion and garlic for about 3 mins. Add the sliced mushrooms and cook for a further 3 mins.
  3. Add the rice and stir through. Pour in the stock and 1 cup of hot water. Bring to the boil, reduce heat to medium.
  4. Cook whilst stirring frequently until the liquid has reduced by about ¾, then add the Tuscan cabbage, butter, grated pecorino (saving some for garnish) and salt and pepper to season.
  5. Cook until the rice is al dente, adding some more water if necessary. Serve and garnish with the remaining pecorino.

    Serves 2 (easily doubles to serve 4)


    Ingredients for Mushroom & Tuscan Cabbage Risotto

    Mushrooms Button min 500g

    $4.50 ea

    Mushrooms Button 200g

    $2.99 ea

    Mushrooms Cup Organic 180g

    $5.99 ea