Porcini Mushroom Risotto with Basil Recipe

Ingredients

Directions

Risotto doesn’t have to be time-consuming. With the Combi Steam Oven, vegetarian Porcini Mushroom Risotto is effortless.

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Ingredients

Adjust Servings:
40g dried porcini mushrooms
1 onion chopped
250g risotto rice
50g butter
1 garlic clove crushed
1 vegetable stock cube
basil leaves chopped

Steps

1

Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.

2

Soak the mushrooms in 400 ml warm water for at least 2 hours beforehand.

3

Mix the onion, rice and butter in the Pyrex® bowl. Cook on Combi 1 for 3 minutes.

4

Add the water with the mushrooms plus more water to make up a litre, the crushed garlic and the vegetable stock cube. Do not cover and cook on wire shelf in the lower shelf position on Combi 1 for 20 minutes. Half way through the cooking time, add the roughly chopped mushrooms and basil and a little more water if necessary. Adjust seasoning and serve.

Enjoy

Ingredients

Adjust Servings:
40g dried porcini mushrooms
1 onion chopped
250g risotto rice
50g butter
1 garlic clove crushed
1 vegetable stock cube
basil leaves chopped
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