Mushroom and saffron risotto

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Preparation time
30 Minutes
Cooking time
27 Minutes
4 people
Mushroom and saffron risotto ingredients
Gluten Free


  • Chopped onion 1 small
  • Clove of garlic 1 crushed
  • Butter 25 g
  • Mushrooms 30 g dried
  • Saffron 1 sachet 
  • Rice 350 g
  • Dry white wine 100 ml
  • Grated cheese 50 g
  • Boiling savoury stock - the stock can be heated in a microwaveable container for 5-6 minutes. 700 m


1. Soak the mushrooms in hot (not boiling) water until the mushrooms are soft. Drain off any excess water. Roughly chop the mushrooms and mix them with the chopped onion, garlic  and butter in a microwaveable container.  Cover and place in the microwave for 4 minutes at 750W, stirring once halfway through.
2. Add the rice and the wine, stir and place in the microwave, uncovered, for 3 minutes at 750 W.
3. Pour in the boiling stock and saffron. Stir, cover and cook at 750W for 6-7 minutes. Carefully stir the mixture again and continue cooking at 750W for 7-8 minutes.
4. Remove from the microwave, add the grated cheese and stir well. Season to taste and leave to stand for a few minutes before serving.
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