250g Denny Portabellini mushrooms, sliced

2 Tbsp olive oil

Salt and pepper to taste

1 Tbsp olive oil

2 Tbsp butter

½ onion, diced

2 cloves garlic, grated

2 cups arborio rice

125ml dry white wine

1 x Denny Country Casserole CIS

2 litres vegetable or mushroom stock, kept hot

1 cup frozen peas

10g fresh sage leaves

1 cup Parmesan, grated

Salt and pepper to taste

*Crispy sage leaves and extra Parmesan for serving


1. In a large saucepan fry the sliced mushrooms in olive oil until golden brown. Season and set aside.

2. Place your stock in a pot on the stove and keep it hot throughout the cook.

3. In a large pot or Dutch oven, heat olive oil. Add butter, onion and garlic. Cook, stirring often, until translucent, about 5 minutes. Season with salt and pepper. Add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes.

Add the wine and cook until the wine has absorbed into the rice.

4. Pour in Denny Country Casserole CIS and stir will.

With a ladle, add about 1 cup of hot stock at a time. Stirring constantly. Cook until the rice has mostly absorbed the stock before adding another ladle full. Cook until the risotto is al dente and creamy.

5. Add the seared mushrooms mixture back into the rice along with the peas and sage. Mix well.

Finally add the Parmesan. Stir well and taste for seasoning.

6. Switch the heat off and pop the pot lid on for a few minutes before serving. This allows things to get nice and gooey from the Parmesan.

7. Serve in bowls with crispy sage and a flurry of extra Parmesan.

*To make crispy sage leaves:

Fry fresh sage leaves in hot vegetable oil for 10-15 seconds. Drain immediately on paper towel and sprinkle with salt.

Serves 4 - 6

Prep time: 15 minutes

Cook time: 30-40 minutes

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