Go to all recipes
Easy mushroom risotto

Easy mushroom risotto


This quick risotto is full of hearty flavour

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1772kj 422kcal
  • Fat
    Med 21%
  • Saturates
    Low 26%
  • Sugar
    Low 21%
  • Salt
    High 21%

% of adult’s reference intake | Carbohydrates per serving : 59g


  • 1 tbsp Co-op olive oil
  • 1/2 bunch spring onions, chopped
  • 1 clove garlic, crushed
  • 175g Co-op mushrooms, sliced
  • 125g Co-op Italian risotto rice
  • 250ml vegetable stock
  • 2 tsp fresh thyme, or 1 tsp dried
  • 1/2 x 400g can Co-op cream of mushroom soup
  • 30g Co-op Wensleydale


  1. Heat the oil in a large saucepan
  2. Add the spring onion, garlic and mushrooms, cover and cook over a medium heat for 5 mins, until starting to soften
  3. Stir in the rice and stock, cover and cook for another 10 mins, stirring occasionally
  4. Add the thyme and mushroom soup to the pan, then quarter fill the can with water, swirl and pour in
  5. Stir, cover and cook for 10 mins more, stirring occasionally, until the rice is tender and creamy
  6. Season then spoon into 2 bowls and serve with the Wensleydale cheese crumbled over the top of each

Explore more recipes