Mushroom Risotto | Recipe
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2 tspJS Rice Allrounder
-
350 gcherry tomatoes
-
2 tbspolive oil
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500 gmushrooms, mixed
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800 mlvegetable stock
-
1red onion
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400 grisotto rice
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1 tbspsoy sauce
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1 tbspbalsamic vinegar
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2 tbspbutter
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100 gParmesan, grated
Nutritional information: (Per person)
Calories
628 kcal
Carbohydrates
83 g
Protein
22 g
Fat
23 g
Nutritional information: (Per person)
Calories
628 kcal
Carbohydrates
83 g
Protein
22 g
Fat
23 g
Mushroom risotto
A quintessential autumn dish, mushroom risotto hits the spot as the weather gets colder and the nights draw in. Our mushroom risotto has a rich umami flavour thanks to the browned mushrooms, a hefty dose of Parm and a good sprinkling of our Rice Allrounder – a fantastic addition to your spice rack. Top your mushroom risotto with roast cherry tomatoes for a pop of colour and a burst of freshness with every bite.
More mushroom recipes
Check out our mushroom recipe collection for more mushroom recipe ideas. A creamy mushroom soup is a great choice for easy autumn lunches, and our vegan stroganoff has proven extremely popular with our community! What’s your favourite mushroom recipe?
Ingredients
-
2 tspJS Rice Allrounder
-
350 gcherry tomatoes
-
2 tbspolive oil
-
500 gmushrooms, mixed
-
800 mlvegetable stock
-
1red onion
-
400 grisotto rice
-
1 tbspsoy sauce
-
1 tbspbalsamic vinegar
-
2 tbspbutter
-
100 gParmesan, grated