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 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
- 2 tsp pumpkin seeds
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 40g rocket
- 30g smooth cashew butter (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 2 garlic clove
- 120g chestnut mushrooms
- 1 leek
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 5g dried porcini mushrooms
- 250g pre-cooked beetroot
Nutritional Information
Calories: 565
Protein: 15g
Carbs: 66g
Fat: 27g
Ingredients
- 30g smooth cashew butter (use half) (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 120g chestnut mushrooms (use half)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 250g pre-cooked beetroot (use half)
- 5g dried porcini mushrooms (use half)
- 40g rocket (use half)
- 2 garlic clove
- 2 tsp pumpkin seeds (use half)
- 1 leek (use half)
Nutritional Information
Calories: 571
Protein: 16g
Carbs: 67g
Fat: 27g
Porcini Mushroom Risotto with 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
- Line a large baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a medium bowl & a measuring jug
Roast the beetroot
- Trim the beetroot and cut into 2cm wedges
- Place onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 15 mins
- Meanwhile, dissolve the stock in the jug with 150ml boiling water (75ml for 1 person), add the dried porcini and leave to infuse
Build the risotto
- Thinly slice the leek 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 butter and porcini stock. Bring to a boil and simmer for 5 mins. Season with salt and pepper
Assemble the salad & plate up
- In the medium bowl, combine the rocket and beetroot with the vinegar and 1 tsp olive oil. Season with salt and pepper
- Share the mushroom risotto between bowls, with the beetroot salad alongside. Sprinkle over the pumpkin seeds
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