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Mushroom & Green Garlic Risotto

Ultra creamy italian style risotto. No-one will believe that it is vegan!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree, Main Course
Cuisine: gluten-free, vegan
Servings: 3 servings
Calories: 460kcal
Author: Melanie McDonald


  • 1 tablespoon olive oil
  • 2 large green garlic bulbs & stems , chopped
  • 210g | 1 packed cup arborio rice
  • 720mls | 3 cups of boiling water
  • 225g | 3 cups crimini mushrooms , sliced
  • 75g | 1/2 cup cashew nuts , dry weight, (Soak in cold water for at least an hour or hot water for only 15 minutes).
  • 120mls | 1/2 cup cold water
  • 2 tablespoons nutritional yeast
  • salt and pepper


  • Add olive oil to a large sauté pan. Heat over a medium heat.
  • When hot add the chopped green garlic and sauté gently for a few minutes.
  • Add the arborio rice and keep stirring until it is all coated in oil and starting to make crackly noises.
  • Add boiling water one cup at a time, stirring constantly. Only add more water once the previous cup has been absorbed.
  • When you have added all three cups and the third cup is almost but not quite absorbed add the mushrooms and stir.
  • Turn down low and put a lid on while you make your cashew cream.
  • Add the drained soaked cashews to a blender or food processor.
  • Pour in half a cup of water and the nutritional yeast.
  • Blitz until completely smooth (this only takes a minute or two).
  • Remove the lid from the sauté pan and stir in the cashew cream.
  • Taste and season.
  • As soon as the mushrooms are tender and the risotto has warmed through following the addition of the cashew cream, it is ready to serve.


Serving: 1serving | Calories: 460kcal | Carbohydrates: 67g | Protein: 16g | Fat: 16g | Fiber: 6g | Sugar: 3.5g | Vitamin C: 9% | Calcium: 4% | Iron: 16%