Goats Cheese and Mushroom Risotto

This goat's cheese and mushroom risotto meal can be enjoyed by your family without breaking the bank when you use Tesco French Fresh Goat's Cheese.

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 4 people


Heat the oil in a pan over a medium heat.

Add the mushrooms, rosemary and garlic, then cook for 5 minutes, or until golden.

Meanwhile, cook the rice and quinoa following the packet instructions.

Add to the mushroom mixture along with the tomatoes.

Stir in the goat’s cheese, until melted and creamy, then gradually add the stock, stirring until absorbed.

Season to taste, then divide the risotto between 4 bowls.

Scatter over the cheese shavings and top with a few rocket leaves.



2 tsp light olive oil
1 x 200g pack button mushrooms, halved or quartered, if large
1 tsp finely chopped rosemary
1 garlic clove, crushed
2 x 220g packs ready-to-eat wholegrain rice and quinoa
50g sundried tomatoes in oil, drained and halved
1 x 150g Tesco French Fresh Goat’s Cheese
250ml hot vegetable stock
vegetarian hard cheese or Parmesan shavings, to serve
handful rocket, to serve