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 Risotto
A comforting risotto to warm you up on these cold weeknights. Simply make a creamy risotto, infused with earthy porcini mushrooms and truffle oil. 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
- 20g dried porcini mushrooms
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 3 garlic clove
- 240g chestnut mushrooms
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 cauliflower
- 2 onion
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 40g walnuts (Nuts)
Nutritional Information
Calories: 485
Protein: 11g
Carbs: 59g
Fat: 24g
Roasted Cauliflower & Porcini Mushroom Risotto
A comforting risotto to warm you up on these cold weeknights. Simply make a creamy risotto, infused with earthy porcini mushrooms and truffle oil. Top with golden roasted cauliflower. As a final touch? A sprinkle of walnuts to top it all off.
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Cooking Instructions
Before you start
- Preheat the oven to 230C / fan 210C / gas 8 / air fryer 180C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan & a measuring jug
Roast the cauliflower
- Remove the leaves and cut the cauliflower into florets
- Place the cauliflower florets on the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 18-20 mins / air fryer 15-18 mins, until soft and golden
Prep the stock & veg
- Mix the porcini and stock powder in the jug with 200ml boiling water. Set aside
- Finely dice the onion. Roughly chop or crush the garlic. Thinly slice the chestnut mushrooms
Soften the veg
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the chestnut mushrooms and cook for 3 mins
- Add the onion and cook for 4-5 mins, until softened and golden. Season with salt and pepper
- Add the garlic and cook for another 2 mins
Build the risotto
- Stir in the almond cream and porcini stock mixture. Bring to the boil and simmer for 4-5 mins, until thickened
- Add the rice, breaking it up with a spoon, and simmer for another 1-2 mins, until thickened. Season to taste. Add a splash of water if it's a little thick
- Remove from the heat and stir in the truffle zest
Plate up
- Serve the risotto into bowls and top with the roasted cauliflower. Scatter with the walnuts to finish
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