Wild Mushroom & Truffle Risotto

Wild Mushroom & Truffle Risotto

Serves 4 | Plates

Easy | 50mins

You will love this truffle flavoured risotto with wild mushrooms adding a chewy texture. In this recipe we use our new Truffle flavouring to give it that rounded earthy truffle flavour.


🌱 = Get It From The Source 

300g arborio rice🌱

20g dried shiitake mushrooms🌱

1 tsp dried thyme🌱

1 tsp dried sage🌱

1 tsp dill seeds🌱

1 tsp dried rosemary🌱

1 tbsp nutritional yeast🌱

1tsp reishi mushroom powder🌱

2 tbsp olive oil🌱

300g wild mushrooms

of choice, roughly chopped

3 garlic cloves, crushed

1 onion, finely diced

150ml white wine

3 tsp vegetable stock powder🌱

4 tsp Truffle’ish flavouring🌱

1500ml boiling water


Fresh dill or crispy sage leaves

Olive oil🌱


Heat a large sauté pan to a medium heat and add 1 tbsp olive oil. Add the mushrooms and cook for 10-12 minutes, stirring occasionally, until mushrooms are golden. Place the mushrooms into a bowl and leave to one side.

In the same pan heat 1 tbsp olive oil and add the onion. Cook for 6-8 minutes until the onion has become translucent. Add the garlic and cook for a further 2 minutes.

In a large jug make a stock by adding the Truffle’ish flavouring and vegetable stock powder to 1500ml boiling water.

Incorporate the rice along with the dried shiitake mushrooms and dried herbs, stirring thoroughly to coat the rice evenly. Pour in the white wine and cook for 1-2 minutes until the wine evaporates. Season with a pinch of salt and pepper to taste.

Pour the stock in a little at a time, making sure to stir regularly in the same direction. Repeat this process until the stock has been used up and the rice is cooked, this will take 20-25 minutes.

Once the water is all used up stir through the nutritional yeast, reishi mushroom powder and cooked mushrooms, leaving a few aside to garnish.

To serve, spoon into bowls and finish with a drizzle of olive oil, crispy sage or fresh dill and remaining mushrooms.