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Serves 4
533 calories
80g carbohydrates
13g protein
18g fats



2 tbsp. of olive oil

400g mushrooms

1 white onion, diced

2 cloves of garlic, minced

50g of vegan butter

350g Arborio rice

120ml of white wine

600ml of vegetable broth

100g of frozen peas

1 tsp. of kosher salt

100g of vegan cheese

15g fresh parsley leaf, dices


1. To a hot pan on medium heat with the oil, slice and add the mushrooms, diced onion, garlic and butter before covering with a lid to brown for 5 minutes.

2. Next, add 1/2 of the rice, 1/2 the white wine and 1/2 of the vegetable broth and cook for 3-4 minutes, stirring occasionally until the liquid has slightly reduced.

3. Add the remaining liquids and cook for an additional 3-4 minutes, stirring once more.

4. Stir in the frozen peas and cover your risotto with a lid, reducing the heat to simmer for 18-20 minutes.

5. Once the rice has cooked stir in the salt, chopped vegan cheese and diced fresh parsley leaves before covering with a lid for the final time and simmering for a further 5 minutes to allow the cheese to melt. 

6. Serve your risotto with an additional sprinkle of freshly chopped parsley and a sprinkle of kosher salt.

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