Thin Lizzy’s Mushroom Risotto

A delicious and healthy risotto for those cooler nights! 



  • 60g Butter
  • 2 Onions (diced)
  • 400g Mushrooms
  • 4 Garlic cloves, crushed
  • 2 cup Arborio rice
  • ½ cup White wine
  • 2 cups hot Chicken stockRisotto
  • 2 Tbsp grated Parmesan
  • Fresh Parsley for garnish 


  • Freshly cooked Chicken or
  • Venison pieces. 


  1. Sauté 30g of butter and diced onions in a large frying pan until soft and wet. Add mushrooms and garlic and sweat again until wet and soft with the lid on.
  2. Add rice to pan and adjust the heat up, toast until all liquid is evaporated. Add wine and continue cooking until completely absorbed.
  3. Gradually add chicken stock to the simmering pan, keep stirring until ‘al dente’. The risotto should be a firm consistency with little sauce in the pan. Stir through 30g of butter and Parmesan and let rest with the lid on for 5 minutes.
  4. Garnish with fresh parsley, add chicken or venison if desired.Serves 2.




Recipe by Lizzie Carson from

Vknow Winebar and Restaurant

Fernhill, Queenstown, NZ.

Lizzy’s Tip:

For some added texture include some steamed vegetables such as zucchini/courgette .  Truffle oil will also complement this dish nicely.