Seasonal change signals many things for many people – changes in energy levels, changes in the way our bodies feel and changes in our emotions. For me, it also signals a change in the foods that I eat. My partner and I enjoy growing much of our own food and try to eat according to the seasons. Right now – it’s mushroom season!

Veggies boxes
Seasonal veggies growing in our front yard.

This magical little superfood is packed full of nutritional goodness and is a natural source of Vitamin D, which can be tricky to come by during the cooler seasons! So, stock up on a gorgeous assortment of your favourite mushrooms and slow down with one of my favourite autumn and winter meals – luxurious mushroom risotto.


  • 1 onion
  • 1 stick of celery
  • 2 springs of fresh rosemary
  • 15g dried porcini mushrooms
  • 300g risotto rice
  • 1/2 a glass of white wine
  • 1 organic veggie or chicken stock cube
  • 500g of your favourite mixed mushrooms
  • 1 clove of garlic
  • a small bunch of fresh thyme
  • a knob of butter
  • 40g parmesan cheese
  • 1/2 a lemon
  • 1/2 a bunch of fresh flat-leaf parsley
  • extra virgin olive oil
  • sea salt & black cracked pepper
  • truffle oil (optional)

To cook

Finely chop the onion, garlic, celery and dried porcini then add to a large heavy saucepan with a drizzle of olive oil on medium heat. Gently cook until the onion is transparent.

Pick and finely chop the rosemary leaves and add to the pan with the rice. Stir well for about a minute. Pour in the white wine and crumble in the stock cube. Stir until the wine has absorbed.

Season with salt and pepper, then add your mushrooms and thyme leaves along with a mug of water and stir well. When the water has absorbed, add another mug and continue to stir.

Continue adding water and stirring it in until the rice is cooked to your liking. Regularly stirring the risotto, will help to massage the starchy goodness from the rice and prevent it sticking to the saucepan. This will give the risotto it’s lovely, luxurious, porridge like texture.

One the risotto has reached a porridge like texture and the rice is cooked. Stir in the butter, grate in most of the parmesan and add a squeeze of lemon juice. Season with salt and pepper and add a splash more water to loosen it up if needed. Chop the parsley and mix it into the risotto.

Cooking mushroom risotto
Gently cooking the onion, celery, garlic, rosemary and rice before adding the wine and stock cube.

To Serve

Portion your risotto among four bowls, drizzle with truffle oil and serve with grated parmesan. Enjoy!

Health Tip

This is a very luxurious recipe – for a healthier version – remove wine, butter, parmesan and truffle oil from the recipe. It’s still delicious!

(recipe adapted from Jamie Oliver’s 30 minute meals).

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