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.
Roasted Cauliflower, Porcini Mushroom & Truffle Risotto
A comforting risotto to warm you up on these cold weeknights. Simply make a creamy risotto, infused with earthy porcini mushrooms and truffle zest. Top with golden roasted cauliflower. As a final touch? A sprinkle of walnuts to top it all off.
6 plants
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 garlic clove
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 10g dried porcini mushrooms
- 120g chestnut mushrooms
- 1 cauliflower
- 1 onion
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 20g walnuts (Nuts)
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
Nutritional Information
Calories: 633
Protein: 14g
Carbs: 65g
Fat: 36g
Ingredients
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion (use half)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 garlic clove
- 10g dried porcini mushrooms (use half)
- 120g chestnut mushrooms (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 20g walnuts (use half) (Nuts)
- 1 cauliflower (use half)
- 2g truffle zest (use half) (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
Nutritional Information
Calories: 647
Protein: 15g
Carbs: 68g
Fat: 37g
Roasted Cauliflower, Porcini Mushroom & Truffle Risotto
A comforting risotto to warm you up on these cold weeknights. Simply make a creamy risotto, infused with earthy porcini mushrooms and truffle zest. Top with golden roasted cauliflower. As a final touch? A sprinkle of walnuts to top it all off.
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a measuring jug & a large frying pan
Roast the cauliflower
- Remove the leaves and cut the cauliflower into small florets
- Place the cauliflower florets onto the lined baking tray and toss with the garlic herb paste, 1 tbsp oil and a pinch of salt and pepper
- Roast for 18-20 mins, until soft and golden
Prep the veg
- Place the porcini and stock powder in the jug with 150ml boiling water (75ml for 1 person)
- Thinly slice the onion and chestnut mushrooms. Roughly chop or grate the garlic
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and chestnut mushrooms and cook for 4-5 mins, until golden and softened. Season with salt and pepper
- Add the garlic and cook for another 2 mins
Simmer the risotto
- Add the rice to the pan and break it up with a wooden spoon
- Pour in the almond cream and stock porcini mixture, then simmer for 5-6 mins, until the risotto thickens
Finish & plate up
- Remove the risotto from the heat and stir in the truffle zest. Season to taste. Add a splash of water if it becomes too thick
- Share the truffle risotto between bowls. Top with the roasted cauliflower and scatter with the walnuts to finish
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