Creamy Mushroom Risotto


  • 50g dried mushrooms (I know that porchini mushrooms are the most common in large supermarkets but they are quite expensive- I got my mushrooms for less than £1 from an Asian supermarket).

  • 1 white onion, chopped

  • 4 cloves of garlic

  • 200g chestnut mushrooms, sliced

  • 1 tbsp dried mixed herbs

  • 2 tbsp soya sauce

  • 1 tbsp balsamic vinegar

  • 300g risotto rice

  • 1 stock cube

  • Block of silken tofu

  • 2 tbsp nutritional yeast

  • 2 tbsp lemon juice

  • Fresh basil


  1. Boil the dried mushrooms in a pan with 500ml water for 10 mins to make a mushroom stock.

  2. Fry the white onion until soft and then add 3 cloves crushed garlic, the sliced mushrooms and dried mixed herbs. Cook until the mushrooms are soft.

  3. Add the soya sauce, balsamic vinegar and risotto rice, stir for 3 mins then crumble in the stock cube and pour in a splash of your mushroom stock. Keep stirring and when the liquid gets absorbed add another splash of stock, keep repeating until the rice is cooked. If you run out of mushroom stock towards the end then you can use water.

  4. While the risotto is cooking- make the creamy sauce. Blend together the silken tofu, garlic, nutritional yeast, lemon juice and 200ml of water, season with salt and pepper. Blend until smooth.

  5. Once all the liquid is absorbed and the risotto is thick, stir in your creamy sauce and the boiled dried mushrooms. Serve with fresh basil.

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