Mushroom Risotto


  • Glug of vegetable oil
  • 2 big onions – diced
  • 6 cloves garlic – diced
  • 500 g mushrooms – roughly chopped
  • 2 handfuls arborio risotto rice
  • 1 cup dry white wine
  • Juice of 1 lemon
  • 4 cups vegetable stock
  • A handful of roughly chopped parsley
  • A handful of grated parmesan cheese
  • Salt and pepper to taste


  1. Heat the vegetable oil in a pan over a low heat and add in the diced onion and garlic until lightly golden and soft
  2. Drop in the mushrooms then cook on a medium heat for another 5 minutes
  3. Throw in the wine, risotto rice and lemon juice and bring to the boil to cook off the alchohol
  4. Slowly add the stock as it is needed while stirring regularly
  5. Simmer and keep adding stock until the risotto rice is soft and creamy – usually about 15 minutes longer than you have patience for
  6. A few minutes before serving, add in most of the parsley and most of the parmesan cheese
  7. Go to town with the salt and pepper and serve with parmesan and parsley sprinkled over the top
  8. Take photos and tag @vaguelyvegetarian on Instagram
  9. Bask in social media glory

One Comment Add yours

  1. Mmm, I have to try this!

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