Baked Mushroom & Rosemary Risotto
with Green Beans & Rocket Salad
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Green Beans
1 packet
Rosemary
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
2
Garlic
1 packet
Sliced Mushrooms
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Rocket
1 sachet
Vegetable Stock Pot
1 sachet
Garlic & Herb Seasoning
1
Brown Onion
1
Cucumber
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • Pick and finely chop rosemary. • Trim green beans, then slice into thirds.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook onion and sliced mushrooms, stirring, until tender and browned, 6-8 minutes. • Add garlic, rosemary and arborio rice. Cook until fragrant, 1-2 minutes.
• Add the water, vegetable stock pot and garlic & herb seasoning to the frying pan, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. When the risotto has 10 minutes remaining, remove from oven. Stir through green beans, then return to oven to bake until tender.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is baking, thinly slice cucumber into half-moons. • In a medium bowl combine the honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add rocket leaves and cucumber. Toss to coat.
• When the risotto is ready, remove from oven • Stir in grated Parmesan cheese and remaining butter. • Season to taste.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked mushroom and rosemary risotto between bowls. • Serve with rocket salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The mushroom and rosemary combination was widely enjoyed, though several found the rosemary overpowering and preferred using less or leaving it out entirely. Some felt the dish was mild overall, with a squeeze of lemon or extra seasoning helping to lift the flavour.
- Ease of prep: Most found this quick and straightforward to prepare, and a few successfully cooked the risotto on the cooktop instead of in the oven with equally good results.
- Suggestions: Adding chicken was a popular way to boost protein, and swapping brown onion for leek or adding extra vegetables like carrot worked well. Seasoning to taste at the end is worth doing, as some found the dish needed more salt than the seasoning pack alone provided.
- Portions: A decent serving size for two people, according to several reviewers.
