TIME REQUIRED: 30ish mins

1-2 T Ceres Organics Olive Oil
1 Onion
2-4 Cloves of garlic
400g Button Mushrooms
2C Ceres Organics Arborio Rice
5 ½ C Nutra Organics Mushroom Stock prepared
(use Massel vege stock for soy free)
½ C Follow Your Heart Parmesan (or use Bragg Nutritional Yeast)
1t Pepper
Ceres Naturals Sea Salt to taste
Fresh parsley to garnish

Mushroom Risotto Recipe


Dice the onion, and crush your garlic. Heat half the oil in the pan (use a biggie) and get them softening.

Chop your mushrooms however you like – no need to make it complicated. Once the onion is softened, add mushrooms and the rest of the oil to the pan.

After a good few mins and when the mushrooms are staring to brown a little, add the rice – dry, and cook for a few minutes.

Next, we’re ready for the main event; slowly add the stock. Do about half a cup at a time and stir until fully absorbed, then repeat until your stock is all gone.

If you are lazy like me and don’t care so much about that true risotto texture, just dump the stock in all at once and let her go ‘til absorbed, stirring often. It will still taste amazing.

Once all the stock is in, add your parmesan, pepper, and salt if needed then stir well.
Garnish with parsley and serve!


Swap out some stock for ½ C of your fave white wine to deglaze the pan before you begin adding the stock.

Change up the herbs or add a zing of lemon to freshen this up.

You could also swap some mushrooms for other vege like zucchini, leeks, carrots, or stir in some spinach at the end for some green goodness.

Prepare your own vege and mushroom stock to make this NEXT LEVEL, (and also soy free) it’s a bit more work but is worth it if you have the time! This Nutra Organics stock also contains turmeric giving it a hit of golden colour.

Products used in this recipe