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Creamy Two-Mushroom Risotto

Creamy Two-Mushroom Risotto

4.5rating out of 5

(7152 reviews from our customers)

Prep Time

30 min



Add fast, savoury flavour to this luxurious risotto with not one, but two varieties of mushrooms. Sprinkle with chives and a good grind of pepper to serve. Buon appetito!

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
160g arborio rice
3 garlic cloves
1 spring onion
40g cheddar cheese †
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
5g chives
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (30ml)
160g chestnut mushrooms
150g portobello mushrooms
You Will Need
Tin foil, butter, pepper, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 160g arborio rice
  • 1 garlic clove
  • 1 spring onion
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 5g chives
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 Chinese rice wine (30ml)
  • 160g chestnut mushrooms
  • 150g portobello mushrooms
Typical Values per 100g per serving
Energy 741 kJ
175 kcal
2267 kJ
536 kcal
of which saturates
7.4 g
4.6 g
22.5 g
14.1 g
of which sugars
23.7 g
0.7 g
72.4 g
2 g
Fibre 0.9 g 2.9 g
Protein 4.3 g 13.1 g
Salt 0.9 g 2.75 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
160g arborio rice
arborio rice(100%)
1 garlic clove
1 spring onion
spring onion
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
5g chives
chives (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 Chinese rice wine (30ml)
rice wine (100%)
160g chestnut mushrooms
chestnut mushrooms
150g portobello mushrooms
portobello mushrooms
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Creamy Two-Mushroom Risotto

Preheat the oven to 150°C/140°C (fan) /300°F/Gas 2

Boil a kettle

Trim and finely slice the spring onion[s] and chop the chives finely

Peel and finely chop (or grate) the garlic

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.4L] boiled water

2 Creamy Two-Mushroom Risotto

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, tear and crumble both the portobello and chestnut mushrooms directly into the pan

Cook over a high heat for 3-5 min or until starting to brown and caramelise

3 Creamy Two-Mushroom Risotto

Once caramelised, transfer the mushrooms to a baking tray (use tin foil to avoid mess)

Put it in the oven until later and reserve the pan

Return the pan to a medium heat and add the sliced spring onion and half of the chopped chives (keep the rest for garnish) with a knob of butter

Cook for 30 secs or until softened

4 Creamy Two-Mushroom Risotto

Add the arborio rice and chopped garlic to the pan and cook for 30 secs, stirring to coat the grains in the butter

Add the Chinese rice wine and cook for a further 30 secs or until it's evaporated

5 Creamy Two-Mushroom Risotto

Add 1/3 of the vegetable stock and stir continuously with a wooden spoon until it has absorbed

Continue to add the stock, a little at a time, stirring more or less continuously for 20-25 min, until all the stock is absorbed and the rice is cooked – this is your risotto

6 Creamy Two-Mushroom Risotto

Meanwhile, grate the cheddar cheese

7 Creamy Two-Mushroom Risotto

Once cooked, remove the risotto from the heat and stir in the grated cheese, clotted cream and half of the mushrooms (keep the other half for garnish)

Tip: Add a little more boiled water if your risotto is too clumpy – a risotto should have an almost porridge-like consistency

Season with pepper


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Serve the risotto in bowls and top with the remaining mushrooms, a sprinkle of the remaining chives and a good grind of black pepper


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