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Baked Vegan Mushroom Risotto

Full of earthy and robust flavours, this vegan mushroom risotto proves meat-free cooking can be rich and rewarding. Leveraging umami-packed ingredients of miso and nutritional yeast for depth of flavour, curl up on the couch with this delicious bowl of planet-and-body-friendly warmth.

45 Minutes




Prepare Ingredients

Preheat oven to 180°C fan-forced. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Soak porcini mushrooms in 560ml (2¼ cups) boiling water. Roughly chop field mushrooms. Crush garlic.



Cook Mushrooms and Leek

Add 20ml (1 tablespoon) olive oil, leek, field mushroom and ¼ teaspoon sea salt to an ovenproof dish with a lid and place over medium-high heat. Cook, stirring, for 5–7 minutes or until mushroom is softened and leek is translucent. Add garlic and cook for a further 30 seconds or until fragrant.



Add Rice and Vinegar

Add rice and cook, stirring constantly, for 30 seconds or until well coated and lightly toasted. Add white wine vinegar and stir through.



Cook Risotto

Carefully remove porcini mushrooms from soaking water and roughly chop. Add chopped porcini mushrooms, soaking water and most of the thyme leaves (reserving some to serve) to pan and bring to the boil. Cover with a lid and transfer to the oven for 20 minutes.



Make Sauce Mix

Meanwhile, mix together remaining olive oil, 80ml (⅓ cup) water, miso paste and Happy Healthy Yeast until well combined.



Plate Up

Remove risotto from oven and carefully remove lid. Stir through sauce mixture and season with salt and pepper. Divide between bowls and top with remaining thyme to serve.

Australians QuiteLike

Baked Vegan Mushroom Risotto

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.