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Wild mushroom, chard and goat’s cheese risotto

Name: Wild mushroom, chard and goat’s cheese risotto
Yield: Serves 4
Ingredients: 100g unsalted butter; Olive oil for frying; 400g girolle mushrooms (or mixed wild mushrooms); 200g rainbow chard, stalks trimmed slightly, leaves and stalks separated; 2 lemons; 1.25 litres mix equal parts fresh chicken stock and water, or veg stock (see tips); 1 large onion, finely chopped; 3 garlic cloves, finely sliced; 300g risotto rice (we used vialone nano); 80ml dry white wine; Small bunch each fresh dill, mint and basil; 100g soft ash-coated goat’s cheese, broken into chunks; 60g blanched hazelnuts, lightly toasted in a medium oven; Grated parmesan and extra-virgin olive oil to serve (optional)

Published: 16 Sep 15
Updated: 26 May 25

Rate & comment
Test kitchen approved

This wild mushroom, chard and goat’s cheese risotto recipe shows off the best of autumn’s bounty.

Easy
September 2015

Test kitchen approved

Serves 4
Hands-on time 40 mins

This wild mushroom, chard and goat’s cheese risotto recipe shows off the best of autumn’s bounty.

Vegetarian

Nutrition: per serving

Calories: 719kcals
Fat: 38.3g (18.6g saturated)
Protein: 16.6g
Carbohydrates: 68.7g (4.5g sugars)
Fibre: 4.6g
Salt: 1.1g

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Wild mushroom, chard and goat’s cheese risotto

Nutrition: per serving

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