Mains
Creamy Mushroom Risotto
A comforting mushroom risotto that needs neither cream nor cheese.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Sauté the chopped onion and sliced mushrooms in the oil until most of the liquid has evaporated.
- Add the garlic and rice, then stir for one minute.
- Add the hot stock a little at a time, stirring often for about 20 minutes, until the rice is cooked but still has a little bite.
- Stir in the nutritional yeast and lemon juice. Loosen with a little more liquid if needed, then serve.
- Before serving, check: Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Keep the stock hot in a separate pan while cooking: cold stock slows the rice down and makes timing less predictable.
- Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety.
- Good risotto spreads softly on the plate. If it becomes stiff, stir in a splash of hot stock just before serving.