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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

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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)

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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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