Easy Mushroom Risotto

Easy Mushroom Risotto

You can make restaurant style risotto at home in a few simple steps. A real crowd pleaser as a side dish or a vegetarian main dish. Did you know that mushrooms are the only vegetable in the produce section with natural Vitamin D?!
Prep Time5 mins
Cook Time40 mins
Servings: 4


  • 1 tsp vegetable oil
  • 1 bunch spring onions trimmed and chopped
  • 300 g risotto rice
  • 1 garlic clove crushed
  • 200 g mushrooms sliced (Stronger flavour mushrooms work well like Shiitake)
  • 900 ml hot vegetable stock
  • Ground black pepper


  • Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.
  • Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.
  • Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
  • Check the seasoning, adding some pepper if needed. Serve.