Creamy, full of flavour and super easy. A great recipe to impress friends without much effort.

prep time 10 mins    total time 20-30 mins     serves 4


  • Oil
  • 4 shallots
  • 3 cloves of garlic
  • 300g aroborio rice
  • 250g closed cup mushrooms
  • 2 portobello mushrooms
  • 1l vegetable stock
  • Juice of a lemon
  • Nutritional yeast
  • Fresh parsley
  • Salt and pepper
  • Knob of vegan butter




  1. Chop the shallots and garlic, adding to the pan with a healthy glug of oil.
  2. Fry until the onions and garlic have softened. Meanwhile chop up the mushrooms.
  3. Add the mushrooms to the pan, cooking until they have softened and shrunk. 
  4. Add in the rice and stir together for approx 1 minute.
  5. Prepare your stock and add around 1/4 to the rice to the pan, mixing everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid. 
  6. Add a little more stock, stirring again in with the rice until all of the liquid is absorbed. Repeat this process over until all the stock has been added.
  7. When the risotto is cooked, remove the pan from the heat. 
  8. Squeeze in the lemon, add in the nutritional yeast, parsley, butter and salt and pepper. Stir together, and adjust seasoning to taste.


  • Risotto is a really delicious meal that can be adapted with a variety of yummy vegetables like mushrooms, butternut squash, asparagus, tomatoes etc. 
  • It is a great option to make for family or friends who are not vegan, as it is a dish they most likely have enjoyed before without considering the fact that it is vegetarian. As it's often on restaurant menus, it will feel familiar while also being a perfect recipe to impress non-vegans.
  • Adding butter at the end really adds a yummy creamy texture, but you can leave this out if you prefer. 
  • Top with some vegan parmesan if you can get your hands on some.