• 30 g unsalted butter
  • 2 white onions, finely chopped
  • 400 g mushrooms, roughly chopped
  • 225 g risotto rice
  • 800 ml vegetable stock made with 1 stock cube
  • 10 g medium Cheddar cheese, grated


  1. 1

    Melt the butter in a large deep pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the mushrooms and cook for a further 5 minutes, until softened.

  2. 2

    Add the rice and cook for another 5 minutes, stirring, before you add the stock. Reduce the heat to low, cover, and leave to cook for 20 minutes, or until all the liquid is absorbed.

  3. 3

    Stir through the cheese and season with freshly ground black pepper. Divide between bowls and serve.

Nutritional Details

Each serving provides
  • Energy 1277kj 305kcal 15%
  • Fat 8.0g 11%
  • Saturates 4.4g 22%
  • Sugars 4.5g 5%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

49.3g carbohydrate 2.1g fibre 8.0g protein

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