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Mushroom Risotto

Mushroom Risotto

with Mangetout and Walnuts
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
515 kcal
Protein
: 
18.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Walnuts
  • Milk
  • Egg
  • Peanut
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Sesame
  • Almonds
  • Nuts
  • Pecan Nuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

1 unit(s)

Garlic Clove

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

½ unit(s)

Lemon

10 grams

Vegetable Stock Paste

120 grams

Sliced Mushrooms

175 grams

Risotto Rice

15 grams

Mushroom Broth Paste

80 grams

Green Beans

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

750 milliliter(s)

Water for the Stock

Energy (kJ)2154 kJ
Energy (kcal)515 kcal
Fat12.7 g
of which saturates4.6 g
Carbohydrate79.2 g
of which sugars7.3 g
Dietary Fibre7.4 g
Protein18.7 g
Salt1.4 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the walnuts and set aside. Zest and halve the lemon.

2

Pour the water (see ingredients for amount) into a saucepan. Add the mushroom broth and vegetable stock paste, then bring to the boil and stir to dissolve. Lower the heat - you want to just keep the stock warm. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the mushrooms and leek and stir-fry until softened, 5-6 mins. Add the garlic and cook stirring frequently for 1 minute more.

3

Add the arborio rice to the pan and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally.

4

Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

5

When the risotto has 3 minutes left, stir the mangetout through the risotto and cook for the remaining risotto cook time, until just tender.

6

Once cooked, remove the risotto from the heat. Stir in some butter (if you have any), a squeeze of lemon juice and three quarters of the hard Italian cheese. Season to taste with salt and pepper. Serve your risotto in deep bowls with a sprinkle of lemon zest, and the rest of the hard Italian cheese. Enjoy!

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