Main Meal Recipes > Mushroom Risotto

How to make mushroom risotto:
Risottos need to be creamy in texture, slightly al dente and full of flavor. These requirements make risottos fairly tricky to make but when done properly provide a fantastic dish. Of course it is an excellent vegetarian dish and the addition of cheese can make it truly sumptuous. A good tip is to vary the mushrooms you use to provide different flavors in the dish.


6 heaped tablespoons organic risotto rice
at least 2 pints hot vegetable stock
2 large organic onions
garlic to taste
assorted organic mushrooms (Oyster and Brown mushrooms are especially good)
organic olive oil
soy sauce
black pepper
(see measure conversions for more information)


- Fry onions and garlic in some olive oil in a large heavy pan until onions are transparent.
- Add sliced mushrooms.
- Add rice and cook for approx. 2 minutes, stirring all the time.
- Add some of the hot vegetable stock.
- The rice will begin to cook and soften and absorb the stock.
- Add more stock gradually until rice is cooked and creamy.
- Season with soy sauce, salt and pepper to taste and serve hot with organic bread and salad.