A classic dinner cooked with Saucery Mushroom & Pepper Sauce. Indulge in the creamy taste. You will surely love it!

    1 person made this


    • For Rice
    • For Rice Risotto Rice (Arborio) –1/2 cup
    • Veg Stock – 2 ½ cups
    • For Sauce
    • Butter – 2 tbsp
    • Garlic, chopped – 1 tbsp
    • Thyme, chopped – 1 tsp
    • Red wine – 4 tbsp
    • Saucery Mushroom Pepper – ½ jar
    • Milk – ½ cup
    • Veg stock – ¼ cup (optional)
    • Thyme Sprig – for garnish


    1. Boil the risotto rice in veg stock for 15 mins until the rice is 90% cooked.
    2. Heat butter in a pan and lightly sauté garlic and thyme. Add the red wine and glaze the pan.
    3. Add the Saucery Mushroom pepper sauce into the pan, followed by milk. Now add in the boiled risotto rice and toss well. Continue cooking until the rice is completely done.
    4. Check and adjust the seasoning. Veg stock to be added depending on the consistency of the risotto. Serve hot, garnished with a sprig of thyme.

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