Rich Mushroom Risotto

by @daisy_scoopwholefoods

This dish is deliciously indulgent!

  • Risotto
  • 4 cups chopped mushrooms of your choice (white, brown, portobello)
  • 1/2 cup dried porcini mushrooms
  • 1 large onion, chopped finely
  • 4 cloves garlic
  • 1 cup risotto rice
  • 1/2 cup white wine (optional)
  • 1 litre chicken bone broth
  • 1 1/2 cups boiling water
  • 1/4 cup nut milk
  • 1/4 cup nutritional yeast
  • 2 tsp ghee
  • Olive oil
  • Salt & pepper


1. Add 3 tbsp olive oil to a large fry pan with the onion and cook until soft. 2. In the meantime add the boiling water to the porcini and allow to sit for 10 mins. 3. Next add the mushrooms and crushed garlic to the pan with a good pinch of salt and cracked black pepper. 4. Once mushrooms are cooked add the rice and wine and cook until there is no liquid left and alcohol is cooked off. 5. Next add the stock, a cup at a time stirring as you go. 6. Drain and squeeze the porcini keeping the water aside. 7. Chop porcini finely and add to the risotto with the nutritional yeast. 8. Add the porcini broth with the chicken broth to the rice and allow to absorb. 9. Once chicken and porcini broths are absorbed, add the nut milk and allow to absorb too. 10. Before serving season again to your yeasts and add the ghee (optional). Enjoy!!