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Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes

Official MAGGI®
Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes
Recipe Info - Skill Level
Recipe Info - Serving Size
4 servings
Recipe Info - Prep Time
15 min
Recipe Info - Cook Time
45 min


Equipment Needed

  • Pan
  • Pot
  • Pot
  • Cooking Spoon
  • Pot
  • Cooking Spoon
  • Pan
  • Cooking Spoon

The Secret Ingredient

Make It

Step 1

In a medium saucepan, heat bouillon cubes and water over medium heat until the water boils and a vegetable stock remains.

Step 2

In a separate large saucepan, heat 1 tablespoon oil over medium heat for 3 minutes; add onion and garlic and cook for 2 more minutes. Add wine to the pan and cook for 1 minute; add rice and stir constantly with a spoon for 3 minutes.

Step 3

Add hot vegetable stock to the rice little by little, stirring constantly. As the vegetable stock is absorbed, keep adding more until the rice is well cooked and thick.

Step 4

In a medium skillet, heat the remaining tablespoon oil for 3 minutes; add the mushrooms and sauté for 2 more minutes.

Step 5

Add parsley, dill, basil and sun-dried tomatoes to the mushrooms; stir in gently and remove from heat. Add mushroom mixture to the rice; mix until well combined and remove from the heat. Serve immediately.