Hearty Plant-Based Mince & Herby Mushroom Risotto

Name: Hearty Plant-Based Mince & Herby Mushroom Risotto with Caramelised Onion & Cherry Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet arborio rice; 1 Brown Onion; 200 g Plant-Based Mince; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Rocket Leaves; 1 packet Sliced Mushrooms; 1 Snacking Tomatoes; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 30 g butter; 2 cup water; ½ tbs balsamic vinegar* (Pantry); ½ tsp brown sugar

with Caramelised Onion & Cherry Tomato Salad

Recipe Development TeamUpdated on September 11, 2026

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Calories

:

661 kcal

Protein

:

30.7g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Soy
Milk
May contain traces of allergens
Gluten
Soy
Wheat

Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Our version lets you put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat)

1

Brown Onion

200 g

Plant-Based Mince

(Contains: Soy May be present: Wheat, Gluten)

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Rocket Leaves

1 packet

Sliced Mushrooms

1

Snacking Tomatoes

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk)

2 cup

water

½ tbs

balsamic vinegar* (Pantry)

½ tsp

brown sugar

Nutritional Values

Energy (kJ)2760 kJ

Calories661 kcal

Fat21.8 g

of which saturates12.3 g

Carbohydrate81.2 g

of which sugars10 g

Dietary Fibre12.6 g

Protein30.7 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic.

2

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook veggie mince and sliced mushrooms, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

3

• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

4

• Meanwhile, thinly slice brown onion (see ingredients). • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, a splash of water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.

5

• While the onion is cooking, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, rocket leaves and a drizzle of balsamic vinegar and olive oil. Season to taste, then set aside. • When the risotto is done, stir through shaved Parmesan cheese, remaining butter and the caramelised onion. Season to taste. TIP: Stir through a splash of water to loosen the risotto, if needed.