Quick goat's cheese and mushroom risotto recipe
For a twist on a classic risotto try this quick and easy recipe made with wholegrain rice and quinoa. With creamy goat's cheese, button mushrooms and fresh rosemary, it makes a hearty, comforting midweek meal that you can whip up in under 15 minutes.
See method- Serves 4
- 5 mins to prepare and 5 mins to cook
- 337 calories / serving
Ingredients
- 2 tsp light olive oil
- 200g pack button mushrooms, halved or quartered, if large
- 1 tsp finely chopped rosemary
- 1 garlic clove, crushed
- 2 x 220g packs ready-to-eat wholegrain rice and quinoa
- 50g sundried tomatoes in oil, drained and halved
- 125g pack goat’s cheese
- 250ml hot vegetable stock
- vegetarian hard cheese or Parmesan shavings, to serve
- handful rocket, to serve
Each serving contains
- Energy
- 1405kJ 337.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 33.7gProtein 10.4gFibre 5.8g
Method
- Heat the oil in a pan over a medium heat. Add the mushrooms, rosemary and, garlic, then cook for 5 mins, or until golden.
- Meanwhile, cook the rice and quinoa following the packet instructions. Add to the mushroom mixture along with the tomatoes. Stir in the goat’s cheese, until melted and creamy, then gradually add the stock, stirring until absorbed.
- Season to taste, then divide the risotto between 4 bowls. Scatter over the cheese shavings and top with a few rocket leaves.
- Tip: You can use any mixture of cooked grains and rice in this dish.
- See more Easy weeknight recipes
