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.
Foresterʼs mushroom risotto bake
We love an all-in-one, and this hearty traybaked risotto is a true treat! Onion, pepper and chestnut mushrooms are lightly roasted, then stirred through with plump arborio rice, portobello mushrooms and a lip-smackingly smoky stock. A second blast in the oven and boom – a filling feast that's light on washing up!
SWK: Source of fibre
Plants 6
highly rated
Serving size
Ingredients
- 1 onion
- 240g chestnut mushrooms
- 1 pepper
- 2 portobello mushrooms
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 140g arborio rice
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 handful of fresh flat-leaf parsley
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp smoked paprika
Nutritional Information
Calories: 400
Protein: 11g
Carbs: 83g
Fat: 2.8g
Ingredients
- 2 onion
- 240g chestnut mushrooms
- 2 pepper
- 4 portobello mushrooms
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 280g arborio rice
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp smoked paprika
- 2 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 387
Protein: 11g
Carbs: 82g
Fat: 2.2g
Foresterʼs mushroom risotto bake
We love an all-in-one, and this hearty traybaked risotto is a true treat! Onion, pepper and chestnut mushrooms are lightly roasted, then stirred through with plump arborio rice, portobello mushrooms and a lip-smackingly smoky stock. A second blast in the oven and boom – a filling feast that's light on washing up!
Cook time:
50 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Before you start
- 1x baking dish
Prep time!
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Peel the onions and cut each into 6 wedges. Thinly slice the chestnut mushrooms, and deseed and thinly slice the peppers.
Set the veg roasting
- Combine the prepped veg in a large ovenproof dish, spritz with cooking spray and lightly season. Roast for 10 mins.
Slice & stir
- Meanwhile, boil a kettle, then thickly slice the portobello mushrooms.
- Dissolve the stock in 450ml boiled water (900ml for 4 portions).
Pop everything in the oven
- Tip the rice into the ovenproof dish, then stir in the stock, passata, both pastes and the paprika. Lay the portobello mushroom slices on top and spritz with cooking spray.
- Bake for 30-35 mins, until the rice is cooked and the sauce loosely coats the veg and rice.
Add your final flourish
- Roughly chop half the parsley.
- Stir the chopped parsley through the risotto bake, sprinkle over the remaining parsley sprigs and serve.