Creamy Mushroom Risotto



It’s so easy to fall into a habit of eating the same meals each week, so I’ve been making it a priority of mine to make a new savoury recipe each week and share it with you. Today, we have mushroom risotto. Some might think they’re wet and mushy, but I for one love mushrooms! This is such a simple option for dinner, but definitely doesn’t lack in flavour. If you’re not yet convinced, give it a try and let me know what you think. Find me on Instagram, by following @oliviafurner


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped or 2 tsp Very Lazy garlic
  • 250g chestnut mushrooms, sliced
  • 350g risotto rice
  • 100ml apple cider vinegar
  • 2x vegetable stock cubes + 2 litres boiling water
  • Large handful fresh parsley, chopped
  • 2 tbsp butter (I use Pure vegan butter) 
  • Salt & pepper, to taste


  1. Soak the mushrooms in enough boiling water to cover them for 10 minutes, then drain well.
  2. Heat the oil in a large saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
  3. Add the mushrooms and fry for a further 2-3 minutes, until browned.
  4. Stir in the rice and coat in the oil. Pour in the cider vinegar and simmer, stirring, until the liquid has been absorbed.
  5. Add 1/4 of the stock at a time, ensuring the rice has absorbed all the liquid before adding more liquid. If the rice isn’t soft enough, add some more boiling water.
  6. Finish by adding the parsley, butter, salt and pepper.

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