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.
Jerusalem Artichoke & Chestnut Mushroom Risotto
We are pulling all the stops in this restaurant-worthy risotto - starring nutty Jerusalem artichokes, roasted till golden. Umami chestnut mushrooms, simmering alongside our quick-cook risotto-style rice. Crunchy hazelnuts, tossed in a lemony dressing. To finish? Baked cheese crisps for the perfect crunch.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 40g rocket
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 250g Jerusalem artichokes
- 1 unwaxed lemon
- 25g honey (use half)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 20g hazelnuts (Nuts)
- 120g chestnut mushrooms
- 1 onion
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 607
Protein: 17g
Carbs: 77g
Fat: 26g
Ingredients
- 120g chestnut mushrooms (use half)
- 25g honey (use a quarter)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 20g hazelnuts (use half) (Nuts)
- 40g rocket (use half)
- 1 unwaxed lemon (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion (use half)
- 250g Jerusalem artichokes (use half)
Nutritional Information
Calories: 607
Protein: 17g
Carbs: 77g
Fat: 26g
Jerusalem Artichoke & Chestnut Mushroom Risotto
We are pulling all the stops in this restaurant-worthy risotto - starring nutty Jerusalem artichokes, roasted till golden. Umami chestnut mushrooms, simmering alongside our quick-cook risotto-style rice. Crunchy hazelnuts, tossed in a lemony dressing. To finish? Baked cheese crisps for the perfect crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with baking parchment
- Pull out a large frying pan, a medium bowl, a grater & a measuring jug
Roast the artichokes
- Scrub the artichokes lightly with a scourer to remove any grit, then dice into 2cm chunks
- Place the artichokes onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Finish the prep
- Meanwhile, finely dice the onion. Thinly slice the mushrooms. Roughly chop the hazelnuts. Finely grate the cheese
- In the medium bowl, combine the mustard, the half pack of honey, the juice from half the lemon and 1 tsp oil. Season with salt and pepper, then set aside
Build the flavour
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until starting to brown. Season with salt and pepper
- Add the onion and cook for another 3-4 mins. Add the garlic herb paste and cook for another 30 secs, then stir in stock powder and 150ml water (75ml for 1 person). Bring to the boil, then add the rice, breaking it up with a wooden spoon. Lower the heat and simmer for 3-4 mins, until thickened
Bake the cheese crisps
- When the artichoke has a few mins remaining, remove the tray from the oven. Arrange one-third of the grated cheese into 2 large even circles onto the tray
- Bake for 1-2 mins, until golden and crisp around the edges (these can burn quickly, so keep an eye on them). When ready, allow to cool for a few mins
Finish & plate up
- Stir the roasted artichoke and remaining cheese into the risotto, until combined. Add a splash of water if it becomes too thick. Add a squeeze of lemon juice, then remove from the heat. Season to taste with salt and pepper
- Share the risotto between bowls. Add the rocket and hazelnuts to the dressing bowl and toss to coat, then serve on the side. Top with the cheese crisps to finish
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