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

Our Oven-Baked Goat's Cheese Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!


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

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

700 milliliter(s)

Water for the Risotto

30 grams



Nutritional information

Energy (kJ)2830 kJ
Energy (kcal)676 kcal
Fat27.6 g
of which saturates18 g
Carbohydrate84.9 g
of which sugars11 g
Protein21.8 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Oven-Proof Pan


Get Prepped

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).

Fry the Veg

Heat a drizzle of oil in a large, wide-bottomed 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.

Add the Risotto Rice

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.

Ready, Steady, Bake

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, 25-30 mins.

Cheese Please

When the risotto is cooked, remove it from the oven and stir 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.

Finish and Serve

Spoon your risotto into bowls.

Break up the goat's cheese and scatter over the risotto.

Top with the rocket and drizzle over the balsamic glaze to finish.