HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStovetop Mushroom & Leek Risotto
Stovetop Mushroom & Leek Risotto

Stovetop Mushroom & Leek Risotto

with Green Beans and Walnuts

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This delicious Stovetop Mushroom & Leek Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedVeggieUnder 650 calories

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)


1 unit(s)

Garlic Clove

½ unit(s)


20 grams



80 grams

Green Beans

1 sachet(s)

Mushroom Broth Paste

10 grams

Vegetable Stock Paste


120 grams

Sliced Mushrooms

175 grams

Risotto Rice

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

750 milliliter(s)

Water for the Stock

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2160 kJ
Energy (kcal)516 kcal
Fat13.3 g
of which saturates4.6 g
Carbohydrate78.5 g
of which sugars5.6 g
Protein19.2 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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). Zest and halve the lemon.
Roughly chop the walnuts and set aside.
Trim and chop the green beans into thirds.


Pour the water for the stock (see ingredients for amount) into a medium saucepan on high heat.
Add the mushroom broth paste and vegetable stock paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the mushrooms and leek and stir-fry until softened, 5-6 mins.


Stir the garlic into veg pan and cook, stirring frequently, for 1 min more.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.


Stir a ladle of your stock into the rice. 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.


When the risotto has 5 mins of cooking time left, stir in the green beans and cook for the remaining time until just tender. Add a splash of water if you feel it needs it.


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