Vegan Mushroom Risotto

This week I just have one day off so I’m having a lazy stay at home day to try to rest as much as possible ( and the weather is not nice, it’s june after all!!)

So for our lunch today I decided to do some funghi risotto, it’s easy and very tasty but it does take awhile to cook, but totally worth it 🙂

Ingredients : I’m sure you know most of the ingredients, just to let you know that the dry mushrooms are called oyster, we buy them in asian grocery shops, and in the jar is homemade chili oil.


Soak the dry mushrooms for 5 minutes and keep the water.


Start frying onion garlic bay leaves and olive oil,when soft add the mushrooms,that have been previously chopped.


Let it fry for awhile until the mushrooms become softer, add the rice and let it fry a bit and squeeze some lemon juice ( you can use white wine or beer).

Add the mushroom water and let the rice absorb it. Mix some vegetable stock with water and put it into the rice slowly always allowing the rice to absorb the liquid before adding some more.

My ratio is usually per each cup of rice 2 cups of water, but risotto needs more water.



When the rice is cooked but still has a bite, take it from the hob and serve immediately.

Use whatever garments you prefer, I chose parsley and vine tomatoes.


Have a lovely day! I’m going to rest some more before going to the gym  for some bums tums and thighs, and watch a film with my other half in the evening.

How do you keep motivated ? What inspires you not to give up the gym?

2 thoughts on “Vegan Mushroom Risotto

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