Mushroom Risotto


Yes I know I know, mushroom risotto is such a typical vegetarian option, but it is honestly one of my favourite things. Plus I only found out recently that you could get the same creamy texture without cheese! I’ve put a little twist on this by adding a few finely chopped tomatoes and red wine instead of white.


  • 2 large portabello mushrooms
  • 1 large handful of dried porcini mushrooms plus stock
  • 1 cup of risotto rice
  • 4-6 cups of vegetable stock
  • 2 tomatoes
  • A splash of olive oil
  • 2 small red onions
  • 3 cloves of garlic
  • Parsley to top
  • Salt and pepper to taste


  1. Sweat the onions and garlic in the olive oil until soft. While they are cooking re-hydrate the porcini mushrooms.
  2. Chop the portabello mushrooms into small chunks and stir into the onions and garlic with the rice, salt and pepper.
  3. Add the porcini mushrooms, their stock and a splash of red wine, then stir the rice until all the water has evaporated.
  4. Repeat this process, adding one cup of water at a time until the rice is creamy.
  5. Serve with some salt, pepper and roughly chopped parsley.

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