How to make Dolcelatte Risotto


  • 1 vegetable stock cube or pot
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely grated or crushed
  • 1 tbsp finely chopped thyme leaves
  • 150g risotto rice
  • 160g chestnut mushrooms, roughly chopped
  • 80g baby spinach leaves
  • Sea salt and freshly ground black pepper
  • 60g Dolcelatte cheese, roughly chopped
  • 1 tbsp freshly grated parmesan


Calories columnFat columnSaturates columnSugars columnSalt column
482 per serving
24% %GDA
15g per serving
21% %GDA
9g per serving
45% %GDA
6g per serving
6% %GDA
3.00g per serving
50% %GDA


  1. Crumble the vegetable stock cube into a large heatproof bowl, add the onion, garlic and risotto rice and stir well.

  2. Pour over 600ml boiling water and mix once more then cover with clingfilm.

  3. Heat on high for 5 minutes then remove the cling film, taking care to avoid the steam. Stir well then add the mushrooms and cover once more.

  4. Heat on high for 10 minutes then remove the cling film, taking care to avoid the steam again. Stir well then add the spinach, plenty of black pepper and the Dolcelatte cheese. Stir once more and leave to rest for 5 minutes for the spinach to just wilt and the cheese to soften.

  5. Serve with the parmesan.

Serve With Birra Moretti