Sophie's Truffle Mushroom Risotto
with Radish & Pear Salad
- Milk
- Tree Nuts
- Wheat
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
This comforting mushroom risotto becomes rich and full of flavour with truffle oil and Parmesan. Add a crisp pear salad and roasted hazelnuts to perfectly round out the meal.
Ingredients
1
onion
1 packet
button mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
½
pear
1 packet
baby spinach leaves
1 drizzle
truffle oil
(May be present: Wheat, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 clove
garlic
2
radish
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
2 cup
water
½ tbs
balsamic vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Thinly slice the button mushrooms.
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Cook the onion and sliced mushrooms, stirring, until tender, 5-6 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
Add the water and the vegetable stock powder to the rice and bring to the boil. Transfer the risotto to a baking dish, then cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
While the risotto is baking, finely chop the roasted hazelnuts. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. Thinly slice the radish and pear (see ingredients). Add the radish, pear and 1/2 the baby spinach leaves to the dressing. Set aside.
When the risotto is done, stir through the grated Parmesan cheese, remaining butter and remaining baby spinach. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
Toss the salad. Drizzle some of the truffle oil over the risotto. Divide the risotto between bowls, then serve with the radish and pear salad. Sprinkle the hazelnuts over the risotto.
TIP: Truffle has a strong flavour, add more or less depending on taste.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, savoury taste, with truffle oil adding a luxurious touch; some found it a bit bland or overpowering.
- Ease of prep: Baking the risotto in the oven made it surprisingly quick and easy to prepare for most.
- Suggestions: Consider adding more mushrooms, fresh herbs, or a protein like chicken or chickpeas for extra flavour and heartiness.
- Next-day meals: Some found leftovers made great arancini balls; others felt it didn't reheat well the next day.
- Salad: The pear and radish salad provided a refreshing contrast to the rich risotto; consider including more pear.
