Freezable veggie risotto with parmesan crisps

Full of flavour, this easy veggie risotto is loaded with mushroom and spinach. Enjoy half now and freeze the rest for a busy night.



Note: + Cooling time



  • 1 cup (80g) finely grated parmesan
  • 50g butter
  • 8 garlic cloves, crushed
  • 1kg mixed mushrooms, thickly sliced
  • 2 tbs olive oil
  • 2 brown onions, finely chopped
  • 2 cups (400g) arborio rice
  • 1 cup (250ml) dry white wine or vegetable stock
  • 8 cups (2L) Coles Japanese Inspired Mushroom & Miso Broth
  • 120g pkt Coles Australian Baby Spinach



Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the parmesan on the lined tray in 6cm discs. Bake for 5 mins or until golden. Cool.


Meanwhile, melt butter in a medium saucepan over low heat. Add garlic and cook, stirring, for 1 min. Increase heat to medium. Add the mushroom. Cook, stirring, for 5 mins or until tender. Season.


Heat the oil in a large saucepan over medium heat. Cook onion, stirring, for 2 mins or until onion softens. Add rice. Cook, stirring, for 2 mins or until grains appear glassy. Add wine or stock. Cook, stirring constantly, for 2-3 mins or until liquid is absorbed. Add 1/2 cup (125ml) broth. Cook, stirring constantly, until liquid is completely absorbed. Repeat with the remaining broth, stirring and allowing liquid to be absorbed before adding more, until rice is tender yet firm to bite and risotto is creamy (this should take 25 mins). Stir in mushroom mixture.


Stir spinach into the risotto. Transfer half the risotto to an airtight container. Set aside to cool before placing in the freezer. Serve remaining risotto with the parmesan crisps.


Freeze me

Freeze the cooled risotto for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat in a saucepan over medium heat, partially covered and stirring occasionally, for 10-15 mins or until heated through.

Waste wise 

Save onion skins in a container in the freezer. Use to flavour stock.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.