Mushroom Risotto
A variety of roasted mushrooms in a creamy risotto, topped with pine nuts.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the risotto in its wooden tray*.
- Place on a baking tray in the centre of the oven and cook for 35 minutes. If using a gas oven cook for an extra 15 minutes.
- Remove the tray from the oven and stir it thoroughly. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
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Ingredients
Roasted mushrooms (chestnut mushrooms (14%), oyster mushrooms (10%), portobello mushrooms (8%), button mushrooms (8%)), cooked rice (water, rice), cream (milk), water, onions, white wine, Cheddar cheese (milk), rapeseed oil, soy sauce (water, soya beans, wheat, salt), butter (milk), garlic purée, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), pine nuts, honey, lemon juice, dried porcini mushrooms, salt, sage, parsley, mushroom concentrate, tarragon, pectin, porcini powder, black pepper, dried mushrooms, cornflour.
Nutritional
Informationper 100g
per ½ pack
Energy
637KJ
153Kcal2230KJ
534KcalFat
8.3g
28.9g
(of which saturates)
3.2g
11.2g
Carbohydrate
14.2g
49.8g
(of which sugars)
1.4g
5.0g
Protein
4.5g
15.9g
Fibre
1.5g
5.3g
Salt
0.84g
2.93g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.
A little bit
on the side
FRESH GREEN SALAD
(Serves 2)
1 head of romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, thinly sliced
Olive oil and red wine vinegar, to taste
Salt and freshly ground pepper, to taste
1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.
2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve alongside a creamy Charlie Bigham’s Chicken & Mushroom Risotto.
Something
to drink?
You might ordinarily reach for a bottle of white when chicken is on the menu, but the mushrooms in this dish give it a richness that pairs beautifully with fruity reds. Try a beaujolais or pinot noir.
