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Exotic Mushroom Risotto

Exotic Mushroom Risotto

with Rocket

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 clove

Garlic Clove

1 pot(s)

Wild Mushroom Paste

175 grams

Risotto Rice

1 bag(s)


1 sachet

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 punnet(s)

Speciality Mushroom Mix

Not included in your delivery

450 milliliter(s)

Water for Stock

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2251 kJ
Energy (kcal)538 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate84 g
of which sugars9.0 g
Protein16 g
Salt1.68 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Start by cutting the exotic mushrooms into 2cm pieces. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Bring the water for the risotto (see ingredients for amount) to a boil in medium saucepan. Stir in the mushroom stock paste until completely dissolved, then remove from the heat.


Heat a drizzle of oil in a large ovenproof sauce pan on medium high heat. Once hot, add the onion and cook stirring frequently until soft 4-5 mins. Add half the garlic and cook for a further 1 minute stirring frequently.


Stir the arborio rice into the onion, then add the mushroom stock. Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins. TIP: If you don't have an ovenproof pan, transfer to an ovenproof dish at this point, cover with a lid or some tin foil and bake as instructed.


Meanwhile, chop a quarter of the rocket as finely as you can. Pop it into a small bowl with a quarter of the grated hard Italian cheese. Season with salt and pepper. Add the olive oil (see ingredients for amount). Mix well to combine, taste and season with salt and pepper if needed.


When the risotto has about 5 mins left, heat a drizzle of oil in a medium frying pan on a medium high heat. When hot, add the exotic mushrooms and cook stirring frequently until starting to soften and turn golden brown, 4-5 mins. Once golden, add the remaining garlic, season with salt and pepper and cook stirring frequently for 1 minute. Remove from the heat.


When the risotto is cooked, remove it from your oven. Carefully take the lid off the pan and add a splash of water to loosen if you need to. Stir in a knob of butter (if you have some) and the remaining hard Italian cheese. Stir together until combined. Taste and season with salt and pepper if you feel it needs it.Share the risotto between your bowls. Top with the exotic mushrooms, drizzle over the rocket pesto and finish with a handful of rocket on the side. Enjoy!