Red wine risotto with duck & garlicky mushrooms

Red wine risotto with duck & garlicky mushrooms

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(13 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
A great way to use up leftover duck in a rich, luxurious supper dish

Nutrition and extra info

  • Easily halved
  • Gluten-free

Nutrition: per serving

  • kcal638
  • fat26g
  • saturates9g
  • carbs71g
  • sugars9g
  • fibre0g
  • protein28g
  • salt1.82g


  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 garlic cloves, crushed
  • thyme sprig, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 300ml red wine
  • 1.4l chicken stock, hot
  • about 175g leftover duck, shredded



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 200g pack chestnut mushroom, thickly sliced
  • handful flat-leaf parsley, chopped


  1. Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.

  2. Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium – too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.

  3. Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

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Comments, questions and tips

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20th Dec, 2018
I followed the recipe its not that luxuriouse as it souds.
4th Jan, 2018
Delicious, the perfect way to use up left over roast duck. Followed the recipe exactly, no need to change a thing
17th Jan, 2017
This was the worst recipe I have ever tried. It was bland, absolutely no flavour. I didn't alter anything, but sure had to add salt to bring in an iota,of flavour. I have learned two things from this recipe, make sure I do. not have left over duck to waste and to certainly not use this recipe again.
22nd Oct, 2012
Enjoyed this, followed the recipe as stated. I would add more mushrooms next time, they were my favourite part.
21st Oct, 2012
BRILLIANT - cooked last night tweaked using less than half the 3 veg, 150g rice, 350g duck (less after removing sinews) quickly fried, lotsa wine and a big saucepan of stock comprising 2 knorr gel pot chicken stock, 1 oxo lamb cube, a tablespoon of Bournville cocoa and a few dried mushrooms. Exactly right for 4 considering the starter and dessert (see iced nougat & raspberry terrine on this site) were substantial. Served with a salad of mango, watercress, the tops of 2 gem lettuces and peeled bell peppers 1 red 2 yellow. The left over stock is going to be lunch today with veg thrown in and potato to thicken.
17th Aug, 2012
brilliant way to use up left-over duck. V tasty. Cooked as per recipe and I wouldn't change anything.
6th Mar, 2012
This is a great way to use up leftover duck - yummy!
9th Jan, 2012
Excellent recipe. I left out the celery and used shitake mushrooms, but followed the recipe exactly otherwise. We had Peking Duck at a Chinese restaurant the night before and brought home plenty of leftover duck. This was a great use for the duck.
29th Dec, 2011
Made this as a supper dish for relatives and friends during the Christmas season this year using leftover roast duck and served with sauted mustard greens ,sweet potato casserole and cranberry sauce. Praise from everyone. Many thanks!! maybe will increase thyme next time
23rd Nov, 2009
This wasn't as nice as it sounded :-(


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