Vegan mushroom risotto

An easy, healthy comfort food, this risotto got a smooth and creamy texture and full of umami from the truffle and porcini and the nutritional yeast adds the cheese like flavour and 100% vegan


  • 1 tbsp truffle oil or olive oil
  • 1 shallot (or ½ white onion), diced
  • 3 garlic cloves, minced
  • 100g / 1 cup porcini  mushrooms, thinly sliced
  • 100g / ½ cup rice
  • Approx 500ml / 2 cups seaweed stock
  • (Optional) ½ tbsp lime juice
  • (Optional) 4 tbsp nutritional yeast flakes
  • Fresh thyme, to serve
  • Salt and pepper, to taste


  1. Heat the olive oil in a large saute pan. Add the shallot and garlic and saute on a medium-low heat until softened.
  2. soak mushrooms in hot water until softened drain and add mushrooms and cook for a further minute.
  3. Stir in the risotto rice and immediately pour in the stock. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more stock, if necessary.
  4. Once cooked, stir in the nutritional yeast, stir in a handful of chopped fresh thyme and season with salt and pepper.

Pantry’s Tip: getting a starchy rice will make this risotto have it creamy texture



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