The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pea & Mushroom Risotto with Pesto & Pine Nut Crumb
A green risotto to celebrate the spring season. Earthy mushrooms, fresh peas and peppery rocket join velvety almond cream and our NEW quick-cook risotto-style rice. It's ready in 20 mins!
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g rocket
- 150g peas
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 120g chestnut mushrooms
- 3 garlic clove
- 2 onion
- 20g pine nuts
Nutritional Information
Calories: 515
Protein: 12g
Carbs: 62g
Fat: 25g
Pea & Mushroom Risotto with Pesto & Pine Nut Crumb
A green risotto to celebrate the spring season. Earthy mushrooms, fresh peas and peppery rocket join velvety almond cream and our NEW quick-cook risotto-style rice. It's ready in 20 mins!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, a small bowl, a measuring jug & a grater
Prep time
- Finely dice the onions. Thinly slice the garlic and mushrooms. Zest and halve the lemon
- Heat the large frying pan on medium-high heat. Once hot, add the pine nuts and cook for 2-3 mins, tossing regularly, until golden brown. Remove from the pan and set aside
Get the risotto started
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the mushrooms and onion and cook for 5-6 mins, until golden brown. Season with salt and pepper. Add the garlic and cook for 1 min
- Stir in the lemon zest, almond cream, stock powder, garlic herb paste and 200ml water
- Add the rice and stir to coat, breaking it up with a wooden spoon. Simmer for 6-7 mins, until the sauce has thickened
Make the pine nut crumb & dressing
- Meanwhile, roughly chop the parsley and toasted pine nuts
- Add the toasted pine nuts and half the parsley to the small bowl, along with 2 tsp olive oil. Season with salt and pepper, then set aside
- In the medium bowl, mix together the juice from half the lemon, 1 tsp olive oil and a pinch of salt and pepper. Set your dressing aside
Finish & plate up
- In the final minute, stir the peas, pesto, a squeeze of lemon juice (or to taste) and the remaining parsley through the risotto. Season with salt and pepper to taste
- Add the rocket to the dressing bowl and toss to coat
- Serve the risotto onto plates, with the rocket salad alongside. Scatter over the pine nut crumb to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.