Creamy Dairy-Free Mushroom Risotto

Mushrooms are packed full of goodness! This risotto uses our new Mushroom seasoning which is part of our vegetable range - its a wonderful blend that includes nutmeg, oregano and thyme.



½ bulb of garlic (crushed)

½ brown onion (small dice)

1 bay leaf

50g dried diced mushrooms, rehydrated

- If not familiar with dried mushrooms. Soak overnight in water to cover and a little splash of soy sauce.

1 sachet Wild Fennel Co. Mushroom seasoning 

1 1/3 cups risotto rice

1 cup white wine

4 cups (1 litre) vegetable stock (fresh or good quality store bought)

160ml coconut cream

4 tbsp olive oil



Gently heat the olive oil in a deep heavy bottomed pan, add the garlic, onion and bay leaf, cook until soft and translucent. Add the diced re-hydrated mushrooms and stir in half the packet of Wild Fennel Co. Mushroom Seasoning. Continue to cook for 2-3 minutes ensuring the ingredients do not stick to the bottom of the pan.

Next, stir in the rice and continue to lightly fry for a further 2-3 minutes, again keep it moving to ensure it doesn’t stick. Stir in the white wine scraping any caramelised flavours from the bottom of the pan and turn the heat up to medium, cook until the wine is almost fully reduced. 

Add one cup of vegetable stock (250ml) and reduce down. Repeat until all 4 cups of vegetable stock have been added and reduced. After the last cup of stock is reduced you rice should be almost ready. Fold in the coconut cream and serve in to large bowls. Pour a little olive oil over the top and finish with a generous sprinkle of the seasoning.

Serve with good quality sourdough rubbed with fresh garlic.



A traditional risotto should be a little firm to bite, if you prefer your rice fully cooked you can always add a 5th cup of stock and repeat the process once more.

Autumn Dairy Free Mushroom Seasoning Spring Vegetarian Winter

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