Creamy Mushroom Risotto

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Creamy Mushroom Risotto


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 2
  • 1 tbsp olive oil

  • 1 shallot, or 1/2 white onion, diced

  • 3 garlic cloves, minced

  • 100 g button mushrooms, thinly sliced

  • 100 g risotto rice

  • 500 ml vegetable stock

  • 1/2 tbsp white wine vinegar, (Optional)*

  • 4 tbsp nutritional yeast flakes, (Optional)**

  • 1 pinch fresh parsley, to serve

  • 1 pinch Salt and pepper, to taste


  • Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  • Add the mushrooms and cook for a further minute.
  • Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  • Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
  • Serve and enjoy!