Japanese Mushroom Risotto

Cooking time
Serves2 people
Japanese Mushroom Risotto

Inspired by incredibly morish and comforting Japanese rice hot pots.

8 ratings
layout 3 comments


  • 500g vegetable stock
  • A few splashes of olive or sesame oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ red chilli, finely chopped (more or less, to taste)
  • 2 tbsp freshly grated ginger
  • 100g risotto
  • A few shakes of soy sauce
  • 200g mushrooms, thinly sliced
  • Fresh coriander or parsley, to garnish
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1. Pop your stock in a saucepan and bring to a gentle simmer.
2. Get a separate pot warm. Add a splash of oil and the onions. Lower heat. Cook till glossy and tender.
3. Mix the garlic, chilli and ginger. Remove a pinch of it, which you’ll cook with your mushrooms. Swirl the rest through the onions. Cook till softened. Add the rice. Toast for a mo. Add a few shakes of soy sauce.
4. Add a ladle of your simmering stock to the rice. Set a timer for 20 mins. Feed the stock to the rice, little by little, stirring often, till the timer goes off and till the rice is tender and creamy.
5. While the rice cooks, sizzle your mushrooms in a frying pan with a little oil till golden. Swirl in the reserved chilli/ginger/garlic. Cook a mo. Splash in a little soy, to coat. Set aside.
6. Swirl your mushrooms through the rice or serve them perched on top. Finish with fresh coriander or parsley.
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Amazing recipe which warms your heart and stomach in the winter! The portobello mushrooms from A&C are of excellent quality too!



This was delicious, and I doubled the recipe to serve 4. However, I would not put so much chilli next time (1/2 the qty recommended) as it overpowered the rest of the flavours.

japanese mushroom rice


Yummy risotto


Added a bit of extra chilli. Awesome recipe ??