AIS Sports Nutrition

Mixed mushroom risotto

HINT: There is no need to wash or peel the mushrooms - wipe clean using damp paper towels

Olive or canola oil spray
1 leek, halved lengthways, sliced
500 g mixed mushrooms (e.g. button, swiss, shitake), sliced
2 cups arborio rice
1½ litres MAGGI All Natural Chicken or Vegetable Liquid Stock
100 g enoki mushrooms
¼ cup grated fresh Parmesan cheese
2 spring onions, thinly sliced on diagonal

Spray a large saucepan with oil and heat. Add leek and all mushrooms except enoki and cook, stirring, over medium heat for 5 minutes, until softened. Add rice and cook, stirring for 2 minutes. Add stock, reduce heat and simmer uncovered for 20-25 minutes or until liquid is almost all absorbed. Add enoki mushrooms and cheese and stir well to combine - it should look slightly creamy. Garnish with spring onion and serve with steamed greens or salad. Season to taste.


ANALYSIS per serve 
Energy kJ (Cal)
1940 (468)
1307 (312)
Carbohydrate (g)
Protein (g)
Fat (g)

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4-6
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