Extra Cheesy Baked Mushroom & Rosemary Risotto

• 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 risotto-style rice. 
Cook until fragrant, 1-2 minutes.

• Add the water, vegetable stock and 
garlic & herb seasoning to the 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 risotto is ready, remove from oven 
and stir through half the Parmesan cheese and 
the remaining butter. 
• Season to taste. 

TIP: Stir through a splash of water to loosen the 
risotto, if needed.