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.
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!
7 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 452
Protein: 12g
Carbs: 60g
Fat: 19g
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!
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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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