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.
Mushroom & Courgette Risotto with Basil Pesto, Lemon Oil & Rocket
An easy, speedy twist on risotto – starring our easy-cook risotto-style rice. Simmer with garlicky mushrooms and courgette. Swirls of velvety cashew cream make it irresistibly creamy. Top with crunchy pumpkin seeds and leafy rocket, dressed in vibrant lemon oil. Buon appetito!
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp pumpkin seeds
- 40g rocket
- 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.)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 unwaxed lemon
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 courgette
- 2 onion
- 240g chestnut mushrooms
- 5 garlic clove
Nutritional Information
Calories: 481
Protein: 9.9g
Carbs: 59g
Fat: 24g
Mushroom & Courgette Risotto with Basil Pesto, Lemon Oil & Rocket
An easy, speedy twist on risotto – starring our easy-cook risotto-style rice. Simmer with garlicky mushrooms and courgette. Swirls of velvety cashew cream make it irresistibly creamy. Top with crunchy pumpkin seeds and leafy rocket, dressed in vibrant lemon oil. Buon appetito!
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 saucepan, a medium bowl, a measuring jug & a grater
Get started
- Finely dice the onions. Dice the courgette into 1cm chunks
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion and courgette and cook for 3-4 mins, until softening. Season with salt and pepper
- Meanwhile, thinly slice the mushrooms. Finely chop or crush the garlic
Build the flavour
- Add the mushrooms to the pan and cook for 3-4 mins, until soft and golden brown
- Stir in the garlic and cook for 30 secs, then add the stock powder, cashew cream and 300ml water
- Bring to the boil, stir in the rice, breaking it up with a wooden spoon, then simmer for 5-6 mins, until reduced slightly
Make the lemon oil & finish the risotto
- Zest and quarter the lemon
- In the medium bowl, combine 1 tbsp olive oil with a squeeze of lemon juice and a pinch of salt and pepper
- When ready, stir the nutritional yeast, pesto, a squeeze of lemon juice and half the lemon zest into the rice. Taste and season with salt and pepper if needed
Plate up
- Add the rocket to the medium bowl and toss in the lemon oil to coat
- Serve the risotto into bowls, topped with the rocket salad. Sprinkle over the pumpkin seeds and remaining lemon zest. Garnish with the remaining lemon, cut into wedges
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.