• main course

Mushroom risotto

Votes: 19
Rating: 3.16
Rate this recipe!

This recipe is from a Dutch cookbook by Lisette Kreischer. If you’re a fan of this delicious risotto recipe, then check out more of Lisette’s creations on her website!


150 garborio rice
1 clovegarlic peeled and chopped
1 small onion peeled and chopped
1/2 tbspvegan butter
3 tbspolive oil
5 sun-dried tomatoes cut into pieces
125 gmushrooms scrubbed and cut into pieces, e.g. oyster mushrooms
75 ggreen peas frozen
500 mlvegetable broth
60 mlwhite wine
olive oil or coconut oil (extra)
1 tbspfresh parsley chopped
1/2 lemon rind grated
1/2 lemons juiced
sea ​​salt to taste
freshly ground black pepper to taste
1 tbspnutritional yeast flakes optional


  1. 1

    Heat the olive oil together with the vegan butter in a deep pan.

  2. 2

    Fry the onion and garlic, and then add the rice.

  3. 3

    Stir well until the rice becomes glassy – ​​from that moment, the rice is ready to absorb moisture.

  4. 4

    Deglaze the pan with white wine and keep stirring until the rice has absorbed the white wine.

  5. 5

    Add the vegetable broth a dash at a time, stirring until the rice has absorbed the broth before adding the next dash. This takes fifteen to twenty minutes in total.

  6. 6

    In the meantime, heat some oil in the frying pan, and fry the mushrooms until golden brown. Season with some salt and pepper.

  7. 7

    About five minutes before the rice is ready, add the peas and sun-dried tomatoes.

  8. 8

    Cook the rice until done. The rice should be smooth but also have a small bite.

  9. 9

    Finish with the mushrooms, a dash of lemon juice, some lemon zest, the fresh parsley and some nutritional yeast.

Recipe notes

Tip: The nutritional yeast flakes that are recommended in this recipe can be found in certain supermarkets or in health food stores. It has a savoury taste and is a lovely substitute for parmesan cheese.

Ingredientsarborio rice, fresh parsley, freshly ground black pepper, garlic, green peas, lemon, lemon rind, mushrooms, nutritional yeast flakes, olive oil, sea ​​salt, small onion, sun-dried tomatoes, vegan butter, vegetable broth, white wine
Coursemain course
Special Dietsgluten-free, no-added sugar, nut-free
Difficultylevel 2 (average)
Cooking time45-60 minutes
Seasonautumn, winter
Preparation methodcooking
Type of dishrice dish
Otherssupermarket friendly

You may also be interested to taste


Smoothie Bowl

Votes: 11
Rating: 3.55
Rate this recipe!

main course

Risotto Primavera (Spring Risotto)

Votes: 1
Rating: 5
Rate this recipe!

Chocolate mousse with pecan nuts

Votes: 5
Rating: 4.6
Rate this recipe!

You may also be interested to taste

Votes: 5
Rating: 4.6
Rate this recipe!
Votes: 5
Rating: 4.6
Rate this recipe!
lunch, main course

Rice Noodle Curry

Votes: 5
Rating: 4.6
Rate this recipe!
breakfast, inbetween

Corn flakes with hazelnut milk

Votes: 5
Rating: 4.6
Rate this recipe!

Your comment

Required areas are marked with *