Wild Mushroom Risotto
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  • Prep time 25 '
  • Total time 45 '


  • 15 g butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 300 g Arborio risotto rice
  • 150 ml dry white wine
  • 1 l vegetable stock
  • 250 g wild mushrooms
  • 180 g Philadelphia Light
  • 10 g fresh chives, snipped



  • 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.
  • 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.
  • 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 100 g of the Philadelphia and season to taste.
  • Serve in bowls with a spoonful of the remaining Philadelphia 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.

Nutritional Information

Typical values Per recipe
Energy 7387.0 kj
Energy 1764.0 kcal
Fat 51.6 g
Carb 250.8 g
Protein 48.0 g
Saturated fat 25.2 g
Salt 7.2 g
Dietary fibre 7.6 g
Sugars 18.8 g