Sophie's Truffle Mushroom Risotto
with Radish & Pear Salad
- Almond
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1
Red Onion
1
Tomato
1 packet
Button Mushrooms
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Calrose Rice
1 packet
Flaked Almonds
(Contains: Almond)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Nutrition
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion (see ingredients) and garlic. Thinly slice button mushrooms.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5-6 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and 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 liquid is absorbed and 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.
• Meanwhile, wipe out and return frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Thinly slice cucumber. Roughly chop tomato. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add tomato, cucumber and half the baby leaves to the dressing. Set aside.
• When the risotto is done, stir through grated Parmesan cheese, remaining butter and remaining baby leaves. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
• Toss garden salad to combine. • Divide mushroom risotto between bowls. • Garnish with toasted almonds. Serve with cucumber and tomato garden salad. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The truffle oil divides opinion — many reviewers loved the depth it added, while others found it overpowering or not to their taste; consider using a smaller amount if you're new to truffle.
- Ease of prep: Baking the risotto in the oven makes this surprisingly hands-off and easy, though some reviewers found it needed a little longer than stated to cook through properly.
- Suggestions: Add chorizo or bacon to make the dish more substantial; several reviewers found this a great addition, and one noted that making it the traditional stove-top way also worked well.
- Next-day meals: Leftovers reheat well — one reviewer turned theirs into arancini balls, and another used a cup less water than suggested for a better consistency that also reheated nicely.
- Portions: Reviewers generally found the portion size generous, with several noting there was enough for more than two servings.
