Wild Mushroom Risotto

Serves 2–3

  • 2 tbsp vegan butter or margarine
  • 225g (8oz) sliced fresh wild mushrooms
  • 2 tsp olive oil
  • 55ml (2oz) white cooking wine
  • 200g (1 cup) Arborio rice
  • 1 chopped shallot
  • 1 vegetable stock cube


  1. In a saucepan, combine the vegetable stock cube and 645ml (2¾ cups) of warm water. Stir until completely dissolved.
  2. Sauté the mushrooms in a separate pan with 1 tsp olive oil, over a medium–high heat. Once cooked and slightly caramelised, add to saucepan with the vegetable broth.
  3. In the same pan used to cook the mushrooms, add 1 tsp olive oil and the chopped shallot and cook for 1–2 minutes.
  4. Stir in the rice, coating with the olive oil and shallot. After about 2 minutes, pour in the white wine, stirring constantly until fully absorbed.
  5. Add 120ml (½ cup) of broth to the rice and stir until absorbed.
  6. Continue adding broth 120ml (½ cup) at a time, stirring constantly until liquid is absorbed. This should take about 15 to 20 minutes.
  7. Once the risotto is tender, remove from heat and stir in mushrooms and the vegan butter. Season with salt and freshly crushed peppercorns to taste.

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