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Mushroom Risotto

A mushroom risotto made with instant rice means this dish is ready in a snap - making it a perfect everyday meal for when you don't have much time. Any type of mushroom can be used for this recipe, choose your favourite!

  • 4 servings


  • 200 ml Long Grain Instant Rice (Preferably Whole Grain)
  • 1 Small Leek
  • 150 g Mushrooms
  • 1 tbsp Butter
  • 200 ml Frozen Soybeans
  • 40 g Creme Fraiche
  • 100 g Grated Mature Cheddar
  • 200 ml Water
  • tsp Salt
  • 2 Pinches Black Pepper


Step 1

Cook the rice according to the instructions on the packet.

Step 2

Slice leeks and mushrooms thinly. Fry them in butter in a pan for about 2 minutes. Add rice, soybeans, crème fraîche, grated cheese and water.

Step 3

Let boil for 1-2 minutes. Season with salt and pepper. Serve immediately.