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Easy make in advance veggie or vegan meal? A comforting mushroom risotto!

This recipe takes a bit of time to make, but you can freeze a part of it for later!

Prep : 5min

Cooking time : 40min


For 4 portions :

250g arborio rice *

300g chestnut mushrooms

1 handful of dried shitake mushroom * (optional but add loads of flavor)

1 garlic clove

1 onion

100ml white wine

15cl crème fraiche (or vegan alternative)

100g of grated parmesan (or vegan alternative - nutritional yeast is great to sprinkle*)

Olive oil

Parsley (optional)

Salt, pepper *

(*available for refills in the Filling Good shop)

  1. Prepare the mushrooms : clean them, dry them and slice them. Put a tablespoon of olive oil or rapeseed oil in a frying pan on medium heat, and fry the sliced garlic clove during 2 minutes, then add the mushroom and fry for another 3 minutes. At the crème fraiche, 3 tbsp of white wine and cook another 2 minutes. Add the salt, pepper, and parsley, and set aside.

  2. Boil 1 liter of water and add the vegetable stock, as well as the dried shitake mushrooms. In a sauce pan, add the olive oil (or rapeseed oil) and cook the slided onion for 3 minutes. Add the arborio rice and cook it until it gets slightly transparent (approx. 2 minutes)

  3. Add 10cl of white wine, and once it has been absorbed by the wine, add a ladle full of vegetable stock, and stir well. Once the stock absorbed, add another ladle full of stock, and so on until all the stock has been absorbed (about 20-25 minutes).

  4. Add the half of the grated parmesan and the cooked mushrooms, wait 2 minutes and stir well.

  5. Serve hot with the rest of the parmesan to sprinkle on top – to taste!

Vegan alternative : vegan parmesan or you can also try sprinkling on top some nutritional yeast – a winner, especially for the umami taste lovers!

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