This mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness. Why I haven’t posted it on the blog yet is beyond me…
And no, you don’t need any cheese to achieve this creamy texture and full flavour!
I usually just make it with vegetable stock cubes but lately have been using my gut-healing vegetable broth which is not only more nutritional but adds a wonderful flavour. I also recommend mushroom stock, if you happen to have some.
For a subtle cheesy flavour, I often add nutritional yeast – you can buy this in health food stores or online but don’t worry if you can’t find it. It’s still delicious without it!



  • 1 tbsp olive oil
  • 1 shallot, or 1/2 white onion, diced
  • 3 garlic cloves, minced
  • 100 g button mushrooms, thinly sliced
  • 100 g risotto rice
  • 500 ml vegetable stock
  • 1/2 tbsp white wine vinegar, (Optional)*
  • 4 tbsp nutritional yeast flakes, (Optional)**
  • Fresh parsley, to serve
  • Salt and pepper, to taste


  • Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  • Add the mushrooms and cook for a further minute.
  • Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  • Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
  • Serve and enjoy!