Mushroom Risotto (Serves 4)

Mushroom Risotto by The Fat Foodie

Mushroom Risotto by The Fat Foodie

On Friday night I cooked what could possibly be described as one of the most decadent meals I’ve ever made. The ingredients were simple enough, with the exception of black truffle infused rapeseed oil, but the combination they created when melded together into a mushroom risotto was absolutely delicious.

In all honesty, I’ve never really seen the attraction of risotto. To my mind, rice should either be the accompaniment to a curry or found in the form of a creamy rice pudding, not as a stodgy savoury pile of starch mixed with meat or vegetables. However, after cooking this mushroom risotto I will happily admit that I now stand corrected.

Although there is, by my own admission, a very generous amount of butter and truffle-infused oil in this recipe, it never feels oily or overly fatty on the tongue. Instead, the flavour-infused swollen little grains of arborio rice just carry the creamy, earthy taste of mushroom in each forkful. So, if you fancy treating yourself to a bowl of something which feels like well-earned self-indulgence, this mushroom risotto is the one for you.


1 vegetable stock cube (I use Casa de Sante’s low FODMAP Vegetable Stock Powder)

1 litre boiling water

3 to 4 tbsps. truffle oil (or olive oil instead)

Juice of ½ a lemon

250g pack oyster mushrooms (sliced)

300g risotto rice, such as arborio

1 x 175ml glass white wine

60g butter (or non-dairy version)

A handful of chopped parsley leaves (you could use chervil or tarragon if preferred)

3 tbsps. of chopped chives

50g grated dairy-free parmesan (normal parmesan isn’t vegetarian)


Prepare your lemon, herbs, parmesan and mushrooms as directed in the ingredients list.

Dissolve the stock cube in a jug filled with one litre of boiling water.

Heat the oil in a frying pan and add the mushrooms, add salt and pepper to your taste, and continue to cook until the mushrooms have softened.

Add the rice into the pan and cook for 1 min.

Pour in the white wine and lemon juice and stir until it is absorbed into the rice.

Pour in a quarter of the stock.

Simmer, stirring often, until the rice has absorbed all of the liquid. Add the same amount of stock again and continue to simmer and stir. It will start to become creamy and the grains of rice will start to look plumped up and tender.

Add the remaining stock and once it’s been absorbed the rice should be cooked. Taste the rice and if it’s still too al-dente for your taste, then just add a bit of hot water to it and continue to cook.

Once the rice is cooked, take the pan off the heat and stir in the butter, chives and half of the parmesan.

Divide into your serving bowls and scatter with the remaining parmesan and parsley. Then drizzle with a bit more truffle oil because what’s life without indulgence?

Mushroom Risotto by The Fat Foodie

Mushroom Risotto by The Fat Foodie



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