Mushroom Risotto (vegan)

Hey Ninjas :)

I hope you’re all having a lovely week so far! I recently shared over on my fb and IG stories that I’m going to embark on a 30 day vegan challenge for the month of March.

Before anyone gets angry with me, this by no way means that I will be vegan forever, nor does it mean that I believe that being vegan is the only way to be healthy. The truth is that you can have a healthy balanced diet weather you’re vegan, vegetarian, pescetarian, omnivore – whatever! What’s important is that our diets are both varied and balanced.

I will share my reasons for doing this in a later post and in my stories – so keep an eye out :)

But, until then, I’m making sure I have an arsenal of delicious vegan recipes to prepare myself for the coming month.

This mushroom risotto, vegan or not, is absolutely delicious! It’s packed with flavour, it’s fragrant, filling, healthy and easy to make, so I’ve decided to share it here for you all to enjoy!


60g dried porchini mushrooms

200g fresh brown button mushrooms

2 shallots – finely chopped

2 cloves garlic – finely chopped

1.5 cups / 300g carnaroli rice

2 tablespoons olive oil

I cup frozen peas

1100ml hot water

1 Kallo mushroom stock cube


Start by soaking your dried mushrooms in hot water and let it sit for an hour.

Now, go chill out for an hour while the mushrooms soften and you’re left with softened mushrooms and a mushroom stock to cook risotto!

Once the hour is up, remove soaked mushrooms from liquid and add the liquid to a pot over low heat and chop the mushrooms. To your mushroom stock, add 1 Kallo mushroom stock cube to make it even tastier.

Start by heating up a tablespoon of olive oil in a large skillet and add all the chopped mushrooms. Cook for about 5 minutes then remove from pan and set aside.

Now, heat another tablespoon of olive oil and add the chopped shallots. Cook for a couple of minutes then add the garlic and cook together for an additional minute or two. Now, add the rice and cook with the shallot and garlic and cook until rice is slightly golden.

Start adding your mushroom stock one ladle full at a time, stirring continuously. Once liquid is absorbed, add another ladle of stock – do this until rice is cooked but aldente and stock is finished. Once you run out of stock, add your frozen peas and stir well. Cook for an additional minute or so and remove from heat. Now add your cooked mushrooms and mix well, add a lot of freshly cracked black pepper, chopped chives and serve. YUM!

I hope you try this out for your next #meatfreemonday ;)

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Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx