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Porcini Risotto by Tobie Puttock

Thursday 7th June 2018

Risotto. Love it? Or not?  For some, the word ‘risotto’ conjures up memories of hours in front of the stove with incessant stirring. But never fear, this porcini risotto is on the table in around 30 minutes!

It’s packed full of so much flavour that you’ll be popping this on your meal planning rotation in no time. We also love Tobie’s tips on getting the perfect, creamy yet al dente result and how to get your risotto looking photo-worthy, every time.

With a couple of slight adaptions, this recipe could easily be made vegetarian/vegan (remove the pancetta, swap for vegie stock, and try a cashew parmesan instead!).

Download the recipe, below.

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