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Quick goat's cheese and mushroom risotto recipe

41 ratings

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
Healthy
Vegetarian

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
337kcal 17%
Fat
17g 24%
Saturates
6g 30%
Sugars
2g 2%
Salt
1.6g 27%

of the reference intake
Carbohydrate 33.7g Protein 10.4g Fibre 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