Shiitake mushroom and chestnut risotto

Shiitake mushroom and chestnut risotto
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 20-25 minutes to cook

This gorgeous autumnal risotto, make with shiitake mushrooms and chestnuts, is the perfect vegetarian meal for two on a cosy night in.


  • Knorr Vegetable Stock Pot, or similar, made up to 1 litre with boiling water
  • 25g butter
  • 1 onion, finely chopped
  • 125g pack Tesco Finest shiitake mushrooms, or similar, sliced
  • 1 garlic clove, crushed
  • 150g risotto rice
  • Splash of dry white wine
  • 200g jar Tesco Finest whole chestnuts, or similar, roughly chopped
  • 25g vegetarian parmesan, finely grated


  1. Put the stock in a small saucepan over a low heat and leave to simmer gently. Put a sauté pan over a medium heat and melt the butter, then add the onion and cook until soft. Add the mushrooms and garlic to the sauté pan and cook for 4-5 minutes until the mushrooms are tender.
  2. Add the rice to the sauté pan, stirring to coat in the juices, and cook until the edges are translucent. Pour in the wine and bubble for a minute, then add the hot stock, a ladleful at a time, stirring between each addition and ensuring the stock has been absorbed before adding more.
  3. When you have about a third of the stock left, add the chestnuts. Keep adding stock and stirring until the rice is cooked but still retains some bite – you may not need all the stock, or you may need to top it up a little. Stir through most of the parmesan, season, then serve with the remaining parmesan.


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