The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Posh one-pot venison risotto
This comforting one-pot wonder starts with onions, carrots, mushrooms and cavolo nero softened until sweet and tender, before our special slow-cooked venison joins the pan. Arborio rice soaks up the fragrant garlic, rosemary and thyme-infused stock, and it’s finished with a parsley for a posh feast with minimal washing up!
SWK: High protein
Plants 5
one pot
Serving size
Ingredients
- 1 onion
- 1 carrot
- 120g chestnut mushrooms
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 140g arborio rice
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 529
Protein: 43g
Carbs: 78g
Fat: 5.4g
Ingredients
- 2 onion
- 2 carrot
- 240g chestnut mushrooms
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 2 x chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 550g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 280g arborio rice
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 528
Protein: 43g
Carbs: 78g
Fat: 5.4g
Posh one-pot venison risotto
This comforting one-pot wonder starts with onions, carrots, mushrooms and cavolo nero softened until sweet and tender, before our special slow-cooked venison joins the pan. Arborio rice soaks up the fragrant garlic, rosemary and thyme-infused stock, and it’s finished with a parsley for a posh feast with minimal washing up!
Cook time:
45 mins
Cuisine:
British
Food group:
Beef
Cooking Instructions
Before you start
- 1x large non-stick saucepan
Get prepping
- Peel and finely dice the onions, then dice the carrots into ½cm cubes. Thinly slice the mushrooms.
- Discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves.
Sizzle that veg
- Spritz a large, deep, non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, carrots, mushrooms and cavolo nero for 5-7 mins until softened.
- Meanwhile, dissolve the stock cube in 1 litre boiled water (use both stock cubes and 1.8 litres of water for 4 portions). Stir the garlic & herb paste into the stock.
Time to simmer
- Break up the venison into chunks and add it and its liquid to the pan, along with the rice.
- Pour roughly ⅕ of the liquid into the pan and stir well. Simmer for 4-6 mins, until most of the liquid has been absorbed by the rice, then repeat until all the liquid has been used.
Dinner is served!
- At the same time, finely chop the parsley.
- Dish up the risotto and sprinkle over the chopped parsley to serve.