Fuel Friday

“Creamy Mushroom Risotto”

Seriously how good is risotto in winter!?!? This recipe is pure heaven and it’s free from diary and gluten.


1 tbsp olive oil

1 shallot, or 1/2 white onion, diced

3 garlic cloves, minced

100 g button mushrooms, thinly sliced

100 g risotto rice

500 ml vegetable stock

1/2 tbsp vinegar

4 tbsp nutritional yeast flakes

Fresh parsley, to serve

Salt and pepper, to taste


1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.

2. Add the mushrooms and cook for a further minute.

3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). 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 hot water, if necessary.

4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.

5. Serve and enjoy!


*Vinegar adds extra flavour but it still works well without it.

**Nutritional yeast adds a cheesy flavour but again, still works well when left out.

Sending eternal thanks to www.wallflowerkitchen.com for this amazing recipe.

Jess x