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Risotto with Mushrooms and Watercress Salad

  • Medium
  • Vegetarian



Stir, stir and stir. Our Panasonic chef will teach you how to make the perfect creamy risotto, just like they do it in Bella Italia. If waves form, the risotto is creamy. This recipe is precisely tailored for cooking on a Panasonic induction cooktop.




First heat a medium saucepan on the induction hob to 140 ° C. Then add some olive oil, the onions and the bay leaf and simmer until the onion is lightly browned.


Add the rice and stir until it turns glassy. Then deglaze with the white wine, vegetable stock and salt.


Cook for 18-20 minutes without stirring. Swirl the pot regularly.


Meanwhile heat a large pan on the induction cooktop to 180 ° C. Heat some olive oil in it, add the mixed mushrooms and fry. Season with salt and pepper.


Mix the mushrooms with rice and let the risotto briefly simmer.


Grate the cheddar and carefully stir in with the dried tomatoes. When the cheese has melted, season again with salt and pepper. In the meantime, turn on the watercress with lemon juice, salt, pepper and olive oil.


Place the Risotto on a plate and garnish.


Risotto with Mushrooms and Watercress Salad

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Adjust Servings:
400 g mixed mushrooms
175 g risotto rice
1 large onion finely diced
1 bay leaf
100 ml white wine
600 ml vegetable broth
freshly ground black pepper
60 g old cheddar
1 bunch watercress
juice of 1/2 lemon
55 g dried tomatoes finely chopped
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