Wild mushroom risotto with tarragon pesto

Serves 6 Vegan Vegetarian Refined Sugar Free
Prep time 10 mins Cook time 30 mins Total time 40 mins




  • 25g Tarragon
  • 25g Koko cheddar
  • 50g Olive oil
  • 1 Pinch salt
  • 25g Pine nuts

Give this recipe some Koko love!


  1. Place all pesto ingredients apart from pine nuts into a food processor and blend for 1 minute then add nuts, blend for 10 second and place to one side.
  2. Put Koko Unsweetened, water, vegetable stock, thyme, dried porcini mushrooms, bay leaf into a saucepan. Bring to the boil, then turn down to keep warm on a low heat.
  3. Finely dice the onion, finely chop garlic and slice the shiitake mushrooms.
  4. Heat a wide pan on a medium heat with the oil. Add onion, garlic and a pinch of salt and sweat down.
  5. When the onions have softened, add rice and fry rice for 1 minutes, then add white wine and cook until wine has evaporated.
  6. Add the shiitake mushrooms and slowly add the liquid made at the start with a ladle. Stir continuously and add the liquid as it reduces. This should take around 30 minutes to cook the rice.
  7. When the rice is cooked stir in the spinach, Koko Deliciously Creamy, lemon juice and season with a little salt and pepper to your preference.
  8. Serve in a bowl and drizzle over with pesto and grated Koko Deliciously Mellow.