Wild MushroomCreamy Risotto

with garlic and chives
Cook time20 min


  • 15gbutter
  • 1tbsp olive oil
  • 1small onion, finely chopped
  • 1clove of garlic, peeled and finely chopped
  • 300garborio risotto rice
  • 150mldry white wine
  • 1litre vegetable stock
  • 250gwild mushrooms
  • 180gPhiladelphia Light
  • 10gfresh chives, snipped


  • 1.Heat the butter and oil in a large saucepan. Add the onion and garlic and gently sauté until softened. Add the mushrooms and sauté for 4-5 minutes until golden.
  • 2.Add the rice and stir until coated. Meanwhile put the stock in another saucepan and bring to the boil. Reduce the heat to a simmer.
  • 3.Add the wine to the rice and stir until it has been absorbed. Then add a ladleful of the hot stock. Continue adding the stock in this way, stirring until the liquid has been absorbed by the rice before adding another ladleful of hot stock. Do this until the rice is just tender and the sauce creamy. Then stir in 100g of the Philadelphia and season to taste.
  • 4.Serve in bowls with a spoonful of the remaining Philly on top and scattered with the snipped chives. Serve immediately.

Leftover Tip

Enjoy the rest of the wine with some canapés, try some Ritz crackers with Philadelphia, topped with chopped pan fried mushrooms

This recipe uses

Nutritional Information

Typical valuesPer Serving
Energy441.0 kcal
Protein12.0 g
Fat12.9 g
Saturated fat6.3 g
Carb62.7 g
Sugars4.7 g
Salt0.7 g
Dietary fibre1.9 g
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