Matt's Recipe Book

Mushroom risotto

Prep time15 minutes
Cooking time30 minutes (plus soaking time)

Thi sis a vegan risotto recipe. It doesn't have quite the same creaminess as one loaded with cheese, but the pickled mushrooms are great.


Pickled mushrooms

  • 75ml apple cider vinegar
  • 50g sugar
  • 50g mixed wild mushrooms


  • 20g dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 onion
  • 2 sticks celery
  • 150g chestnut mushrooms
  • 3 cloves garlic
  • 300g risotto rice
  • 150ml white wine
  • 300ml vegetable stock
  • 1 lemon
  • 15g parsley


  1. Place the porcini in a bowl and cover with 600ml of boiling water, then set aside to soak.
  2. Prepare the pickle by tearing the wild mushrooms into bite-sized pieces and placing into a bowl. Heat the vinegar and sugar in a small pan until everything has dissolved, the pour over the mushrooms and set aside while you finish the risotto.
  3. Heat the oil in a large frying pan. Finely the onion and celery, then add to the pan. cook gently for about 10 minutes until soft but not browned.
  4. Add the chestnut mushrooms to the pan and fry for about 10 minutes, until the mushrooms have dried out and are starting to turn golden brown.
  5. Strain the porcini soaking liquid into a jug and add the vegetable stock. Chop the rehydrated porcini and set aside.
  6. Stir the garlic and rice into the pan and fry for a couple of minuutes until it starts going transparent around the edges. Add the wine and allow to cook down for a minute, then start adding the stock mixture. Add a ladleful at a time, allowing each addition to be absorbed before adding the next.
  7. When all the stock has been added, check the risotto and add an extra splash of hot water and cook for a couple of minutes if required – the rice should be tender.
  8. Add the zest and juice of the lemon, along with the chopped porcini. Chop the parsley and add as well. Cover, remove from the heat and set aside for 5 minutes.
  9. Drain the pickled mushrooms and serve on top of the risotto.