Feast: Mushroom Risotto

Mushrooms are evil. Or at least that’s what I believed as a child.

So, as a grown up I decided to try them again. I still don’t like them on their own but I find this recipe is a great way to enjoy their rich flavour, which I do enjoy, in a gorgesous meal.


Vegan Mushroom Risotto

Serves: 4


  • 50g dried Porcini mushrooms
  • 1 litre boiling water
  • 1 tsp vegetable bouillon powder
  • 300g risotto rice
  • 175ml white wine
  • 25g dairy free butter
  • 1 finely chopped onion
  • 3 pressed garlic cloves
  • 2 tbsp vegetable oil



  1. Soak Porcini mushrooms in 1 litre of boiling water for 30 minutes.
  2. Whilst this is happening, fry off the onion and garlic so they soften and brown.
  3. Once the 30 minutes are done, drain the mushrooms. Saving the liquid! Finely chop the mushrooms and add to the onion mix and cook till they are fully intergrated into the onions and garlic and also fully softened.
  4. Add the bouillon to the mushroom juice – this is your stock!
  5. Add the rice to the mushroom, onion, garlic mix and then add the wine. Stir till the wine is absorbed, then add the stock, 250ml at a time. Only adding more once the previous has fully absorbed.
  6. Once you’ve repeated this, till it’s all absorbed, check the rice is cooked. If you need to, add water till cooked. Be patient, don’t rush and add too much!
  7. Once it’s cooked you can take it off the heat, mix in the dairy free butter and cover for 3 minutes. Serve, it is now ready.

What a way to enjoy this evil fungi! Let me know how you get on in the comments.

L xx


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