Creamy Mixed Mushroom Risotto Recipe | Abel & Cole

Creamy Mixed Mushroom Risotto

Cooking time
Serves2 people
Vegetarians Vegans Gluten-free diets
Creamy Mixed Mushroom Risotto

Rich and indulgent. This risotto is made with two types of mushrooms. They give it a deep, earthy flavour. Cook them with Italian risotto rice, organic veg and vegetable stock to make a creamy risotto. Finish the dish with soya cream and a scattering of hazelnuts.


  • 15g dried porcini mushrooms
  • 1 vegetable stock cube
  • 400g chestnut mushrooms
  • 1 onion
  • 2 celery sticks
  • 1 garlic clove
  • A handful of thyme
  • 200g risotto rice
  • 100g baby leaf spinach
  • 200ml soya cream
  • 1 lemon
  • 25g hazelnuts, finely chopped

Prep: 15 mins | Cook: 40 mins

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1. Fill and boil your kettle. Rinse the porcini mushrooms under cold water and squeeze out any excess water, then pop them into a heatproof jug. Crumble in the stock cube. Pour 1 ltr hot water from the kettle into the jug and stir to dissolve the stock cube. Set aside.
2. Meanwhile, slice or tear the chestnut mushrooms into bite-sized pieces. Warm a large pan over a medium-high heat. When the pan is hot, add the mushrooms and season with a pinch of salt and pepper. Fry the mushrooms for 8-10 mins, stirring occasionally, till golden and caramelised. You don't need oil, bu you can use 1 tbsp oil for frying if you prefer.
3. While the mushrooms cook, peel and finely chop the onion. Trim the ends off the celery. Finely chop the celery. Peel and thinly slice the garlic clove. Pick the thyme leaves off their woody stems.
4. When the mushrooms are tender, scoop half of them out of the pan and pop them in a bowl. Reduce the heat under the pan to medium. Add 1 tbsp oil. Slide in the chopped onion, celery, garlic and thyme and stir well to combine. Cook the veg for 6-8 mins, stirring occasionally, till glossy and starting to soften.
5. Use a slotted spoon to scoop the porcini mushrooms out of the jug and add them to the pan. Stir well to mix. Add the risotto rice to the veg and cook, stirring, for 2-3 mins, till the rice starts to look a little translucent around the edges.
6. Add a splash of the porcini stock to the pan – around 100ml – and cook, stirring often for 3-4 mins till the stock has been absorbed. Repeat till you have used up all of the stock. You don’t have to stir the risotto constantly, just every few mins. It should take around 25-30 mins to cook.
7. When the rice is cooked, add the spinach to the pan and stir till wilted. Tip the reserved mushrooms back into the pan, and pour in the soya cream. Squeeze in a little lemon juice. Stir well, till the cream thickens and clings to the rice.
8. Taste the risotto and add a little more salt, pepper or lemon juice, if needed. Ladle the risotto into warm bowls and serve topped with the chopped hazelnuts.
9. Adding Flavour
If you want to add an extra layer of flavour to your hazelnuts, toast them in a clean, dry frying pan for 2-3 mins till just browned and nutty smelling. The toasted nuts will have an extra richness that will pair deliciously with the risotto.
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