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Mushroom risotto with Korean BBQ steak

Serves   3
Prep time: 10 mins
Cooking time: 30 mins

This risotto can easily be a meal on its own, just top with fresh cooked mushrooms and a generous shaving of Parmesan cheese.

  • Summer BBQ
  • Korean
  • Dinner
  • Mushrooms
Mushroom risotto with Korean BBQ steak



  • 2 tablespoons Pams Pure Olive Oil
  • 280g Pams Finest Mushroom Risotto
  • ¼ cup dry white wine (optional)
  • 3 – 3 ½ cups Pams Chicken or Vegetable Stock, heated
  • 300g Pams Korean BBQ Hanger Steak
  • 4 Pams Baby Flat Brown Mushrooms, sliced
  • Large handful Pams Baby Spinach
  • Fresh thyme leaves to garnish
  1. Heat the olive oil in a large saucepan over a medium heat.  Add the risotto and stir to coat the grains.  Pour over the wine (if using) and allow to bubble and reduce.
  2. Pour in 1 cup of hot stock and stir while the rice absorbs the stock.
  3. Gradually add more stock, stirring regularly until the rice is tender – about 20 minutes.
  4. While the risotto is cooking, heat a frying pan over a high heat and quickly cook the steak for 2-3 minutes on each side or longer if you prefer.  Toss the mushrooms into the pan with the steak and cook until well coloured. Season with salt and pepper.
  5. Allow the steak to rest for 5 minutes before slicing.
  6. Serve the risotto with baby spinach and topped with steak, mushrooms and thyme leaves.