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Beef, Mushroom and Red Wine Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

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Energy (kcal)

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Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

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0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 15ml olive oil
  • 175g beef sausages
  • 125g button mushrooms, sliced
  • 1 carrot, peeled and cut into 1 cm cubes
  • 10ml Robertsons Origanum
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 250ml arborio rice (risotto rice)
  • 125ml red wine
  • 1 KNORR Beef Stock Pot
  • 900ml hot water
  • 60g parmesan cheese, grated
  • 30ml olive oil
  • 1 Heat oil in a frying pan and sauté sliced sausages until browned and almost cooked through.
  • 2 Add the mushrooms, carrot and Robertsons Origanum, turn down the heat and allow to cook for about 10 minutes stirring occasionally.
  • 3 In a pot fry the onion and garlic in olive oil until soft.
  • 4 Add the risotto rice and fry for about 5 minutes, stirring continuously until the centre of each rice grain is white and the edges are translucent.
  • 5 Add the red wine and allow to cook until the rice has absorbed the wine.
  • 6 Stir in the KNORR Beef Stock Pot.
  • 7 Then begin to add the hot water a little at a time stirring continuously until each batch of water has been absorbed - this will take at least 30 minutes.
  • 8 At this point the risotto should be fully cooked and slightly al dente.
  • 9 Stir in the Parmesan cheese and the sausage mixture and allow to cook for a further 5 minutes.