HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrilled Artichoke, Chestnut Mushroom And Zesty Thyme Risotto
Grilled Artichoke, Chestnut Mushroom and Zesty Thyme Risotto

Grilled Artichoke, Chestnut Mushroom and Zesty Thyme Risotto

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A steamy dish of rich mushrooms, succulent artichokes and citrusy thyme risotto is exactly what the doctor ordered. There are rumours flying around that risotto is difficult to get right. Well, Victoria’s made it super easy for you to become the risotto master you’ve always dreamed of. No time to delay – get cooking!

Tags:Not Suitable for CoeliacsHealthyVeggie

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ unit(s)


2 unit(s)

Garlic Clove

150 grams

Chestnut Mushrooms

5.5 tbsp


½ unit(s)


1 cup(s)

Risotto Rice

1 tbsp

White Wine Vinegar


1 unit(s)

Grilled Artichoke

5 tbsp

Flat Leaf Parsley

4 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1958.112 kJ
Energy (kcal)468 kcal
Fat9.0 g
of which saturates5.0 g
Carbohydrate76 g
of which sugars0.0 g
Protein20 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring 800ml of water to a gentle simmer in a pot. Once simmering, add the stock pot and stir until dissolved. Tip: Leave the stock on the lowest heat to keep it hot during the whole cooking process.


Peel and very finely chop half your onion as finely as your knife skills allow. Peel and finely chop your garlic. Roughly slice the chestnut mushrooms. Pull your thyme leaves off their stalks. Grate the zest of your lemon.


Heat 1 tbsp of butter (if you have it) and 1 tbsp of olive oil in a large frying pan on medium-low heat. Tip: If you don’t have butter, use more olive oil or use the oil from the artichokes for extra flavour. Add the onion to the pan and cook for 3 mins, then add the garlic, mushrooms, thyme and lemon zest and continue to cook until everything is nice and soft. Tip: Do not let the onion burn - if it is cooking too fast, add 1 tbsp of water and turn the heat to low.


Add the risotto rice and stir for 1 minute until the grains are glossy. Turn heat to medium, add ½ tsp of salt and stir. Tip: After about 3 mins there should be a slight translucency around the edges of the rice. Now add the white wine vinegar and bubble for 30 seconds.


Add 2 ladles of stock to the rice and stir it with long, massaging motions. Once the stock is almost soaked in, add another 2 ladles and continue stirring. Continue adding stock and stirring until the rice is cooked (around 25 mins).


In the meantime, roughly chop the artichokes and parsley.


Once the risotto is almost ready add the artichokes and grated cheese to the pan. You want to have a slightly runny consistency so add a little more water to loosen it up if needed. Taste and then add more salt and pepper (we like to add a pinch of salt and ½ tsp of black pepper!). Stir in the parsley and a small squeeze of lemon juice (careful not too much of the latter!). Enjoy!