Recipe: Mushroom & Mealworm Risotto

Posted in: recipe, updated on 2 Oct 2018

Had enough of leftovers? Why not try something completely different? Edible insects are eaten all over the world, we've just been slow to catch up here in the west. They're full of protein and nutrients, while the farming of insects require less land, food and water to raise than traditional livestock (as well as producing less greenhouse gas, making it a far more sustainable and eco-friendly form of farming). And when cooked and seasoned well, they're crispy and delicious! So why not give them a go? Thanks to JIMINI'S for sharing this recipe with us — a great way to introduce insects into your diet.


  • 75cl stock cube
  • 1 onion
  • 2cl olive oil
  • 250g risotto rice
  • 12cl white wine
  • Salt and pepper
  • 150g button mushroom
  • 150g oyster mushroom
  • 1 shallot
  • 18g Imperial Soy Mealworms (1 box)
  • 1/2 flat-leaved parsley
  • 40g grated Parmesan cheese
  • 20g butter

Key info

  • Prep: 10 minutes
  • Cooking time: 25 minutes
  • Rating: Easy


1 Heat up the stock. Peel and dice the onion.

2 In a casserole dish, sweat the onion with half of the olive oil portion and a pinch of salt. Incorporate the rice until giving lustre (it has to be translucent) then deglaze with the white wine. Let it boil down.

3 Then add one ladle of the stock cube liquid. Once it’s reduced, add the ladles one at a time until the end of the preparation (between 17 to 20 minutes).

4 Clean the mushrooms and slice it in small parts. Peel and dice the shallot. Pick the leaves off and slice thinly the parsley.

5 In a casserole dish, brown the mushrooms in olive oil then incorporate the shallots, salt and cook during 1 minute.

6 Finally, add the Mealworms and the parsley. Salt and pepper. Put everything in the risotto cooked with butter and parmesan cheese.

Chef's Hint:To cook a risotto, forecast between 15 to 20 minutes and 2.5 time more liquid than the weight of the rice.

JIMINI'S insects are raised in specialised farms in the Netherlands, thus ensuring the best possible standards of traceability and quality control. Grasshoppers, Crickets and Mealworms are dehydrated and then delicately processed and seasoned in JIMINI'S workshop near Paris to bring you tastes like no other! They are ready-to-eat, crispy, tasty and ideal to open up a meal! Low in calories and high in nutrients, they are the ideal appetiser! Spicing up your evenings, surprising your guests, they will bring you an exceptional moment!

Recent blogs

More Blogs

by Food at Heart

What Is Mindful Eating – An...

Discover the benefits of mindful eating and how to give it a try.

by Mrs Balbir Singh's Indian Cookery

Recipe: Kashmiri Rogan Josh...

A signature Kashmiri aromatic lamb curry, highlighting everything there is to love about this classic dish.

by Italian Experiences

Recipe: Roast Chicken flavo...

Add some flavour to your Sunday roast with this super quick and bursting with flavour roast chicken recipe. Made usin...

by Lucy's Dressings

Recipe: Roast Aubergine Sob...

Creating a healthy meal that's bursting with flavour doesn't have to be complicated!

by The Tiger Nut Company

Recipe: Healthy Tiger Nut S...

We all love an afternoon biscuit, but it doesn't have to be unhealthy with these delicious, gluten-free, refined-suga...

by Bloom Teas

Recipe: Gluten & Dairy-Free...

Got some over-ripe bananas making your fruit bowl look sad? Whip up some of this delicious banana bread and everyone ...

by Nudo

Recipe: Spaghetti alle Vong...

A wonderfully simple recipe but so delicious! The key is to use a good quality olive oil to get the most from its fla...

by TheFoodMarket

Six Ways To Break Out Of Yo...

We all have our go-to breakfasts, but it’s too easy to fall into a serious rut where the first meal of the day is con...

Shop with confidence

  • Secure website
  • Fast checkout
  • Visa
  • Mastercard
  • American Express
  • Paypal

Learn more about secure payment