Mushroom Risotto




1 tbsp Biona Organic Olive Oil

1 shallot (or ½ white onion), diced

3 garlic cloves, minced

50g Organic button mushrooms, thinly sliced

50g Organic Chanterelle mushrooms

100g Biona Organic Risotto Rice

Approx 500ml Vegetable Stock

½ tbsp Biona Organic Apple Cider Vinegar

4 tbsp Nutritional Yeast Flakes (optional)

Salt and pepper, to taste




1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.

2. Add the mushrooms and cook for a further minute.

3. Stir in the risotto rice and immediately pour in the stock and vinegar. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.

4. Once cooked, stir in the nutritional yeast (if using), season with salt and pepper.

5. Serve and enjoy!

Windmill products used in this recipe