Mushroom Risotto With Mature Cheddar And Watercress

Mushroom Risotto with Mature Cheddar and Watercress

  • Vegetarian
Earthy mushrooms and spinach star in this satisfying risotto, made with Knorr Zero Salt Veggie Stock Cubes..

  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 8 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Zero Salt Vegetable Stock Cubes
  • 400 g Arborio rice
  • 400 g mixed mushrooms sliced
  • 200 g spinach
  • 100 g celery cubed
  • 80 g watercress
  • 1 onion finely chopped
  • 80 g mature cheddar cheese block grated
  • 1 tbsp creme fraiche
  • 1 L water

Garnish

  • 80 g walnuts roasted and roughly chopped

  1. Put a large pan on a high heat, drizzle some oil and fry the mushrooms until they start to colour.

  2. Turn down the heat to medium and add the onion, frying until they turn transparent.

  3. Add the Arborio rice, stir and heat it through for a minute or so.

  4. Add a splash of water and place the Knorr Zero Salt Veggie Stock Cube in the rice, stirring until dissolved.

  5. Bring to a gentle simmer and cook the risotto by adding water 150-200ml at a time, allowing the rice to absorb the liquid before the next addition. Add some additional water if it’s starting to get to dry.

  6. When the rice is almost cooked, add the cheddar cheese and crème fraiche then stir through.

  7. Stir in the watercress and spinach until they start to wilt, season with black pepper to taste.

  8. Plate the risotto and garnish with some additional watercress and the roasted walnuts.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 561.182 kcal
Protein 17.519 g
Fat 14.933 g
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