Pheasant and Mushroom Risotto


Prep Time
10 minutes

Cook Time
20 - 30 minutes

A family favourite or ideal for a midweek dinner party. The great thing about risotto is it can be done to taste so you never need to be exact with the measurements.


Serving 4
300g x Arborio Risotto Rice
1 x Onion, Large
50g x Butter
Handful x Chives / Parsley
80g Parmesan
Dollop x Double Cream
3 x Pheasant Breast
1000ml x Chicken Stock
250ml x Dry White Wine
200g x Mushrooms

1. In a large sauté pan,

heat 20g of the butter and fry the diced onion gently until soft. Add the rice and stir until it is coated in the butter. Pour in the wine to deglaze the pan and cook off until the pan is almost dry.

2. Add the

chopped pheasant breast and mushrooms then stir them through the rice. Once the pheasant is starting to brown then add more stock.

3. Continue cooking,

stirring very frequently, topping up with a splash more stock or wine as it gets absorbed – until the rice is cooked and most of the stock has been absorbed (you may not need all the stock or wine).

4. If you want

some creamy luxuriousness then add in a good dollop of cream to taste.

5. Finally,

Stir through the parmesan and parsley or chives, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes