Serves 10 | Prep time: 5 minutes | Cooking time: 30minutes |



  • 500g risotto rice
  • 300g brown mushrooms sliced
  • 200g shitaki mushrooms sliced
  • 2 tbsp olive oil
  • 2 red onions chopped
  • 3 garlic clove chopped
  • 1 tsp salt
  • 1 tsp fresh thyme chopped
  • 3 tbsp nutritional yeast
  • 1 lt vegan bouiloon stock

Heat the oil in a large pan and sauté the onions till slightly brown and soft. Add the garlic and sauté for 1 minute. Then place mushrooms, chopped thyme into the pan and cook for another 1 minute. Mix the rice into the pan and combine well. Steadily and slowly pour the stock into the rice, stirring continuously to ensure it doesn’t stick to the bottom. Keep adding the stock once the moisture dries up, until you get to a creamy texture while checking that the rice is slightly al dente. Combine the nutritional yeast and mix into the risotto.

Garnish with some chopped coriander and a sprinkle of nutritional yeast.