Many people seem to think that a Risotto is too much work or very difficult. It’s honestly not as hard as your might think, as here at Carnie and the Herb, we believe that food is so much more than fuel, so why not put effort into each and every meal?The key with risotto is to take your time. Don’t add the stock all in one go, or even two or three. It takes at least 25 minutes cooking time to make this creamy and delicious. I hope you enjoy my mushroom risotto as much as I enjoyed making it. This will serve 2 people.


1 tablespoon good quality olive oil
1 large white onion, finely diced
3 cloves garlic, minced
200g mushrooms, sliced
200g arborio rice
1 litre (4 cups) vegetable stock
1/2 tablespoon white vinegar
4 tablespoons nutritional yeast
salt and pepper to taste


Heat the olive oil in a large saucepan. When hot, turn the heat down to medium and lightly fry the onion and garlic until softened.

Add the mushrooms, and cook for 1-2 minutes until slightly soft.

Stir in the rice, and lightly toast for around 30 seconds. Add enough stock to cover the rice. Add the vinegar and stir. Bring to the boil and turn down the heat to a simmer.

Stir every so often to stop it sticking, then when the stock has almost all been absorbed, add enough to cover the rice again and stir. Bring to the boil and low the heat so the stock is simmering again.

Repeat until you have used all the stock and your rice is cooked so it is al dente. Season to taste.

Add the nutritional yeast and stir well.


Easy huh? I really do love making this mushroom risotto,  for some reason, all that stirring and watching is theraputic to me. Plus you get something delicious and wonderful to eat afterwards.

mushroom risotto vegan dairy free egg free meat free

Carnies Testimony:

I always found risotto to be boring, and will admit I have never tried to cook one. This was the first risotto the Herb cooked for me, and it was awesome. very good with some nice bread.