The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 30g pumpkin seeds
- 2 tbsp red wine vinegar (use half)
- 80g rocket
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
-
500g cooked short grain brown rice(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 4 garlic clove
- 240g chestnut mushrooms
- 2 leek
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 250g pre-cooked beetroot
- 10g dried porcini mushrooms
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 452Kcal |
| 447kJ | 1890kJ | |
| Fat | 4.5g | 19g |
| of which saturates | 0.7g | 2.9g |
| Carbohydrates | 14g | 60g |
| of which sugars | 2.1g | 8.8g |
| Protein | 2.8g | 12g |
| Salt | 0.37g | 1.5g |
| Fibre | 1.6g | 6.7g |
Vegan
7 plants
Low sat fat
Porcini Mushroom Risotto with Roasted Beetroot & Rocket Salad
This comforting risotto bursts with flavour - thanks to a mix of earthy porcini and fresh chestnut mushrooms. Starring our easy-cook risotto-style rice, simmering away in a creamy plant-based sauce. Serve alongside a hearty salad, with sweet roasted beetroot and peppery rocket. Buon appetito!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a large baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Roast the beetroot
- Drain and cut the beetroot into 2cm thick wedges
- Place onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 15 mins / air fryer 12 mins
- Meanwhile, dissolve the stock in the jug with 200ml boiling water, then add the dried porcini and leave to infuse
Simmer the risotto
- Thinly slice the leeks and chestnut mushrooms. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and chestnut mushrooms and cook for 5 mins, until softened. Add the garlic and cook for a further minute
- Stir in the rice, cashew cream and porcini stock mixture. Bring to a boil and simmer for 5 mins, until thickened and creamy. Season with salt and pepper. Add a splash of water if it becomes too thick
Make the salad
- In the medium bowl, combine the rocket and roasted beetroot with the half pack of vinegar and 1 tsp oil. Season with salt and pepper
Plate up
- Serve the mushroom risotto into bowls, with the beetroot salad alongside. Sprinkle over the pumpkin seeds
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