Easy Mushroom Pepper Risotto



For Rice

  • ½ cup Risotto Rice (Arborio)
  • 2½ cups Veg stock

For Sauce

  • ½ jar Saucery Mushroom Pepper
  • 2 tbsp Butter
  • 1 tbsp Garlic, chopped
  • 1 tsp Thyme, chopped
  • 4 tbsp Red wine
  • ½ cup Milk
  • ¼ cup Veg stock
  • Thyme Sprig, for garnish


  • Boil the risotto rice in veg stock for 15 mins until the rice is 90% cooked.
  • Heat butter in a pan and lightly sautÌ© garlic and thyme. Add the red wine and glaze the pan.
  • Add the Saucery Mushroom pepper sauce into the pan, followed by milk. Now add in the boiled risotto rice and toss well. Continue cooking until the rice is completely done.
  • Check and adjust the seasoning. Veg stock to be added depending on the consistency of the risotto. Serve hot, garnished with a sprig of thyme.

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