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Rated excellent by our customers

Mushroom risotto

Wheat,gluten, nut and dairy free

Customer Rating:
3.7 (3 votes)

Posted by: Ruth




30 - 60 mins

Skill Level




Courses etc.

Main Courses

You will need

200g risotto rice (arborio) More products
1 onion, chopped More products
2 tbsp olive oil More products
1 red pepper, chopped

Sorry unavailable

More products
1 green pepper, chopped More products
200g assorted mushrooms, for example:
100g oyster mushrooms More products
100g shiitake mushrooms More products
750ml wheat free/gluten free vegetable stock More products
additional boiling water
2 tsp dried oregano More products
ground black pepper More products
50g hard cheese, grated (optional - not vegan/dairy free) Available only in our Edinburgh shops More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Put 2 tbsp oilve oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 - 3 minutes, until the rice looks translucent.
  • Add the onion, peppers and mushrooms and cook for another 5 minutes. Be careful not to brown the rice.
  • Add the vegetable stock and bring to the boil.
  • Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.
  • At the end of the risotto cooking time add the oregano and seasoning and mix well.
  • Serve sprinkled with the optional grated hard cheese.

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Shopping List

Olive Oil Italy ORGANIC
Suma (500ml)
Red Pepper ORGANIC
Real Foods (each)
Sorry unavailable
Green Pepper ORGANIC
Real Foods (each)
Oyster Mushrooms ORGANIC
Real Foods
Shiitake Mushrooms ORGANIC
Real Foods
Black Peppercorns
Real Foods
Real Foods
Real Foods