‘Sober’ Mushroom Risotto


This edition of mushroom risotto came about when I heard how someone had never tried risotto because most of the risotto’s in restaurants include wine in the ingredients. I know that wine is a key component of a typical Italian risotto, but it would be such a pity if someone had to go without tasting risotto just because of that! So I had a go at making a ‘sober’ version without wine, but I am hoping the flavours from the other ingredients will make it taste just as good. The dried porcini mushrooms are optional but really add to the richness of this dish. There are so many types of risotto, so I’m hoping you will adapt this according to what is in season and what ingredients you like most.

I like to think that this serves 4 along with a side salad, but only serves 2 if you’re in need of some serious comfort food  🙂


  • 300g Arborio rice
  • 225g chesnut mushrooms, chopped finely
  • Parsley – a generous handful
  • 1 small onion, chopped finely
  • 1 clove of garlic, chopped finely
  • 1 litre of vegetable stock
  • 20ml Double cream
  • 100g Parmesan (or veggie/vegan alternative), finely grated
  • 125g Butter
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Optional: a small handful of dried porcini mushrooms, rehydrated and chopped finely.


  1. Heat 50g of the butter and the olive oil in a pan and add in the onion & garlic. Cook over a medium heat until soft. Don’t let them brown otherwise the onions will impart a different taste to this dish.
  2. Add the fresh mushrooms (and dried porcini if using) and cook for about 10mins, stirring occasionally.
  3. Add the rice and stir in to coat in the other ingredients for about 2 mins. Then add the stock a little at a time. Add more stock as the rice absorbs the liquid. Continue this until the rice is cooked – you may need a little more hot water if the rice is not cooked.
  4. Add the cream, chopped parsley, salt & pepper and combine well. Check the seasoning at this stage.
  5. Finally add the remaining butter & 3/4 of the parmesan, stir through and serve immediately with more parmesan sprinkled on top of each serving.

4 responses to “‘Sober’ Mushroom Risotto

  1. This is a wonderful recipe and not having to use wine is a great idea especially for those people on medication.


  2. sue gough

    Will try this for a family member who can’t have alcohol. Love the name!


  3. sarah mills

    it looks delicious x


  4. Karen Barrett

    Sounds wonderful, my ideal dish and much better with no wine as I have given it up for Lent. I may change the cream for a healthy option, LF creme fraiche Thank you


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