RECIPES | Pitango


Super simple, super healthy and super delicious.

Time: 30 Minutes, Serves: 2.



500g pouch of Pitango Free Range Chicken& Garlic Risotto

200g mixed wild mushrooms (e.g. Porcini, Shitake).

2 Cloves of Garlic (chopped)

Fresh Thyme (chopped)

1 Lemon

150 grams of freshly shaved Parmesan



Preheat your oven to 180°C. Finely chop the garlic and fresh thyme. Grate 1 teaspoon of lemon zest from the lemon.


Place the whole mushrooms in an oven roasting pan. Sprinkle with garlic, thyme, lemon zest and a drizzle of olive oil. Season with sea salt and freshly ground pepper.

Bake for 20 minutes.


While the mushrooms are baking, heat up the Risotto in a pan following the back of pack instructions.


Plate up the Risotto and top with the mushrooms, freshly shaved parmesan and a squeeze of lemon juice. Enjoy.