Mains · 30 Minutes
Quick Mushroom Risotto
A delicious vegan recipe ready in 30 minutes or less.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Trim and chop the vegetables; keep the vegetable stock hot.
- In a wide pan, soften the onion and vegetables in a little water or oil for 4 minutes, then stir in the rice for 1 minute.
- Add hot stock a ladle at a time, stirring for 18–22 minutes until the rice is tender and creamy.
- Remove from the heat, fold in the remaining flavourings and serve immediately.
- 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.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.