Asian Style Mushroom Risotto

A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 150g Sliced Chestnut Mushrooms
  • 150g Sliced Oyster Mushrooms
  • 150g Sliced Shiitake Mushrooms
  • 150g Sliced Button Mushrooms
  • 750g Water
  • 30g Chicken Stock Paste
  • 10g Mushroom Stock Paste
  • 40ml Soy Sauce
  • 100ml Rice Wine (Mirin)
  • 20ml Olive Oil
  • 250g Peeled White Onions (finely diced)
  • 5g Chopped Fresh Garlic
  • 10g Chopped Fresh Ginger
  • 500g Arborio Rice
  • 125ml White Wine
  • 5g Chopped Chives


  1. In the base of a heavy bottomed saucepan, heat the oil. Add the mushrooms and cook for about 3 minutes. Remove and keep warm.
  2.  Add the onions, garlic and ginger to the same pan and cook without colour for approximately 3–4 minutes. Add the rice and stir for approximately 1 minute or until it has been well coated with the mixture.
  3. Make the chicken and mushroom stock as per manufacturer’s instructions. Gradually add 250ml of the hot chicken stock, stir constantly over a medium heat until nearly all the liquid has been absorbed. Add the stock and the white wine. Continue adding more stock mixing in well, a little at a time, taking around 20 minutes until all the stock has been absorbed and the rice is tender.
  4. Add the mushrooms, mix in and then transfer into a warmed serving dish. Sprinkle with snipped chives. Ensure that the core temperature has been reached.