Creamy Mushroom Risotto – Plant Based/Vegan

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes


  • 1 small onion chopped
  • 3 garlic cloves chopped
  • 1 tsp Liquid Aminos
  • 250g Brown Rice Cooked (I used the microwave rice, I skip the microwave part and cook through un the pan)
  • 3 Tbsp Nutritional yeast
  • 2 Tsp Bouillon
  • 2 Tbsp Coconut Oil
  • 1/2 Tsp Rosemary
  • 125ml Oat Cream
  • 20g Porcini Mushrooms (Get this ready before hand, soak in boiling water for 20 mins, drain and press any water out of them)
  • 140g Chestnut mushrooms sliced
  • 2 Tbsp water
  • Lots of Black Pepper (to taste)


  1. Saute the onions and garlic in the coconut oil for 3 minutes on a low heat.
  2. Add the mushrooms, peas, Rice, Liquid Aminos, nutritional yeast, Bouillon, Rosemary, black pepper and the water, stir together and leave for 5 minutes on low heat,
  3. Stir in the Oat Cream and add the spinach to the top, leave for a couple minutes then stir in the spinach.
  4. THEN get tucked in, it’s good to go.


If you make this for yourself and you manage not to eat 2 servings to yourself like I did….place in a container and once cool place in the fridge, Eat the next day just heat up slowly in a pan, if you like add more greens to it like broccoli and more spinach.


  • Serving Size: Serves 2
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