Oven-Baked Goat's Cheese Risotto
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Oven-Baked Goat's Cheese Risotto

Oven-Baked Goat's Cheese Risotto

with Mushrooms and Rocket


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 war 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
Cooking time15 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

175 grams

Risotto Rice

10 grams

Vegetable Stock Paste

(Contains Celery)

15 grams

Wild Mushroom Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75 grams

Goat's Cheese

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

600 milliliter(s)

Water for the Risotto

30 grams



Nutritional information

Energy (kJ)2771 kJ
Energy (kcal)662 kcal
Fat27.6 g
of which saturates18 g
Carbohydrate81.6 g
of which sugars8 g
Protein21.7 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large, wide-bottmed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the sliced mushrooms and stir-fry until golden, 3-4 mins.

Add the onion and cook, stirring occasionally, until soft, 4-5 mins.


Once the veg has softened, season with salt and pepper, then stir in the garlic. Cook for 1 min more.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.


Add the boiled water for the risotto (see pantry for amount), veg stock paste and wild mushroom paste to the pan. Stir well to combine.

Bring back to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-30 mins.


When the risotto is cooked, remove it from the oven and stir through in the hard Italian style cheese and butter (see pantry for amount).

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.


Spoon your risotto into bowls and crumble over the goat's cheese.

Top with the rocket and a drizzle of olive oil to finish.