Mushroom and Courgette Risotto.img

Mushroom and Courgette Risotto

This rice based dish is delicious and a great way to squeeze some more vegetables into your day


4 People


10 minutes


30 minutes


  • Sharp knife
  • Chopping board
  • Large frying pan
  • Measuring jug
  • Spoon for stirring


  • 15ml olive oil
  • 310g Arborio / risotto rice
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped or pressed
  • 1100ml vegetable stock
  • 200g button mushrooms, halved
  • 1 courgette, sliced and halves the slices
  • 15g vegetarian parmesan-style cheese, grated
  • Black pepper

Simple steps

  1. Wash and prepare the vegetables
  2. Heat the oil in the frying pan, add the onion and garlic and cook gently
  3. Add the mushrooms and courgettes and cook gently for a further 3-4 minutes
  4. Add the rice and cook until the rice becomes more see-through in appearance
  5. Make up the stock in the measuring jug
  6. Add about 250ml of stock to the pan and stir while bringing to the boil
  7. Bring the pan down to a simmer and slowly add more stock, while stirring until the rice is cooked
  8. Add the parmesan and black pepper, stir well and serve


Calories: 377

Protein: 10.1g

Fat: 5.3g

Saturated fat: 1.2g

Carbohydrates: 72.3g

Sugars: 4.6g

Salt: 175mg

Dietary fibre: 5.1g

Allergen information


Vegetable stock cubes – check label as allergens vary