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Three Mushroom Risotto
4min read
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Three Mushroom Risotto

by Flo Cornish

4min read

Comfort food doesn't get much better than our Three Mushroom Risotto. Filled with creamy porcini and thyme arborio rice and topped with a garlicky medley of portobello, button and chestnut mushrooms, it packs as much flavour as it does warmth. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Three Mushroom Risotto to your next box. 

Prep Time

10 mins

Cook Time

40 mins

Serves

6

Ingredients

Risotto Base:
1 tbsp sunflower oil
400g white onion, diced
3 cloves garlic, crushed
200g celery, diced
395g arborio rice
35ml white wine
130ml soy smilk
30g yeast flakes
1/4 tsp black pepper
1 1/2 tsp sea salt
1/2 tsp porcini mushroom powder
1/2 tsp thyme
1 lemon, juiced

Mushrooms:
270g chestnut mushrooms, sliced
250g portobello mushrooms, sliced
250g button mushrooms, halved
1 tbsp olive oil
2 cloves garlic, crushed

To Serve:
55g walnuts
Small bunch chives, finely chopped

Method

STEP 1

To make the risotto, heat the oil in a pan over medium heat. Add the onions and come them down until dark brown and caramelised, around 15 mins. Add in celery and garlic and cook for another 10 mins over medium heat.

STEP 2

Add in rice and stir it through the base, adding in wine and reducing down to cook off alcohol Add in the salt, pepper, porcini powder, thyme and yeast flakes and stir through. Gradually add in the water and soy milk, stirring frequently to thicken the risotto. Finish with the lemon juice. Remove from heat.

STEP 3

While the risotto cooks, prepare the mushrooms. Heat the oil in a frying pan over medium heat, cook the garlic until golden brown then add the mushrooms and cook them over high heat, making sure they are rich golden brown all over.

STEP 4

Last, lightly toast the walnuts in the oven and chop to small nibs - about 2mm big.

STEP 5

Serve the risotto topped with the sautéed mushrooms, nabbed walnuts. and chopped chives.

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Flo Cornish
by Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

Read more from Flo


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