Go Back

Mushroom Risotto

Simple and delicious risotto
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Italian
Servings 4


  • Large saucepan
  • Measuring jug


  • 150g Chestnut mushrooms Thickly sliced
  • 200g Any other type of mushroom Thickly sliced
  • 1 Small onion Finely chopped
  • 2 Garlic cloves Finely chopped
  • 350 g Arborio risotto rice
  • 1 litre Vegetable stock
  • 200 ml Vegan white wine
  • 2 tbsp Olive oil
  • 20 g Vegan butter or margarine
  • 1 tbsp Dried thyme
  • 2 tbsp Parsley leaves Finely chopped
  • 2 tbsp Nutritional yeast
  • Salt and pepper for seasoning


  • Heat oil in a large saucepan
  • Add the onion, cook for 5 minutes until softened
  • Add the garlic and thyme, cook for a further 2 minutes
  • Add all the mushrooms and season with salt and pepper, cook for a further 2 minutes
  • Add the rice, then pour in the wine and give it a good stir
  • Let the wine evaporate and then add a quarter of the stock, stirring frequently until liquid absorbed
  • Repeat until stock all gone
  • You know it is cooked when it has a creamy texture
  • Now add the nutritional yeast and butter/margarine and give it a good stir
  • Top with fresh parsley and serve immediately
Keyword Plant based