Mushroom Rissotto

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  • 15 g Knorr Aromat Seasoning Powder
  • 20 g Unsalted Butter
  • 25 ml Oil
  • 100 g Onion, chopped
  • 150 g Mushroom, diced
  • 400 g Rice, arborio
  • 45 g Parmesan cheese
  • 150 g Button Mushroom, sliced
  • 1000 ml Water
  • 20 g Basil, finely chopped


    • Heat Butter and Oil together in a heavy-bottomed pan on medium heat. Add Onion and Mushroom and stir cook at medium heat for 2-3 minutes.
    • Add Rice and stir well until coated with Butter and Oil.
    • Dissolve Knorr Aromat Seasoning Powder in 500 ml water and add half of it in the rice and stir cook till it gets absorbed by rice completely.
    • Continue to add remaining stock bit by bit and cook till the creamy texture is achieved. Finish by mixing in the Parmesan and serve in a large bowl garnished with sautéed Mushroom and Basil leaves. Serve hot with Crusty Bread.

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