• Charlotte Woods ANutr

The Mediterranean Diet – Mushroom Risotto


Mushroom Risotto

Cooking Time: 35 Minutes.

Mushroom risotto is one of my all-time favourite meals. It’s easy to make, filling, tasty, nutritious and goes down well when making it for family or a large group. It requires only a few ingredients but will leave you and your guests feeling as though you have been to a Mediterranean restaurant! Plus, this recipe is vegan so can be enjoyed by all.


For four servings (cost per serving £1.13)

Chestnut Mushrooms – 250g (optional: speciality mushrooms add a unique flavour)

Yellow Onion – 1 Bulb

Garlic – 2 Cloves

Risotto (Arborio) Rice – 300g (tip: sushi rice also works well)

Vegan Stock – 1 Cube

White Wine – 175mls

Fresh Parsley – 1 Handful (or dried 1 tsp)

Olive Oil – 1 Tablespoon


Fresh Bread

Vegan Butter – 20g (gives the risotto a creamer taste but not necessary)

Vegan Parmesan – (available at major supermarkets or local ethical stores)


1) Chop the mushrooms into slices and immerse into a large bowl with a litre of boiling water. Leave for fifteen minutes.

2) Finely chop the onion and garlic.

3) Medium heat a deep-frying pan with the olive oil and gently fry the onion and garlic, adding small splashes of water to stop them from burning if necessary.

4) Remove the mushrooms from the liquid and them to the pan, frying them until they are soft (approximately eight minutes).

5) Add the stock cube to the left-over water.

6) Add the risotto rice to the pan, cooking for about one minute before adding the white wine. Cook until it has evaporated.

7) Add the stock water approximately a cup full at a time, cooking until the rice has absorbed the water and repeating this until all the stock water is used. Stir regularly. It may be necessary to add more water towards the end to ensure all the rice is cooked. The risotto should be forming a thick creamy texture and when tasted, it should not be crunchy.

8) Stir in the chopped parsley and at this stage add the vegan butter if you choose.

9) Serve with a slice of fresh bread and top with vegan parmesan for added flavour.

Nutritional Content:

Kcal: 454

Protein: 11.7g

Carbohydrate 75.5g

of which sugars: 3.7g

Fat: 5.9g

Fibre: 4.7g

Sodium: 330.7mg

High in:

Vitamin K

If you make this yourself, tag me in any pictures so that I can see your lovely creations!

Love Always,

Lottie x



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Plymouth, United Kingdom

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