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Savory Mushroom Risotto

Savory Mushroom Risotto


  • 1 tbsp Garlic with Rosemary Oil 
  • 1 shallot or 1/2 white onion, diced
  • 3 garlic cloves minced
  • 2 cups  mushrooms thinly sliced ( I like to do a mix of different types of mushrooms) 
  • 1/2 Cup risotto rice
  • 1 tsp of Savory Herb Seasoning 
  • 2 cups of Vegetable stock
  • 1/2-1 cup of water 
  • 1/2 tbsp white wine vinegar(Optional)
  • 4 tbsp nutritional yeast flakes (Optional) or your favorite cheese 
  • Fresh parsley to serve
  • Salt and pepper to taste


  1. Heat the oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  2. Add the mushrooms and cook for a further minute.
  3. Stir in the risotto rice, seasoning 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.
  4. Once cooked, stir in the nutritional yeast/cheese (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
  5. Serve and enjoy!

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