Mushroom risotto

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Mushroom risotto recipe

Makes 4 meals

Ingredients for a mushroom risotto


200 g of mushrooms sliced

Cup of risotto rice

1 leek or onion diced

1 clove of garlic crushed or chopped small

7 dried shiitake mushrooms

½ glass of white wine

1 teaspoon of nutritional yeast

1 teaspoon of Marmite

1 tablespoon of oil or butter

A couple of sprigs of thyme

3 tablespoons of freshly grated Parmesan cheese

¼ of lemon juiced

Salt & white pepper


Boil the kettle and put the dried shiitake mushrooms in a jug and cover with over a litre of boiling water.

Shiitake mushroom stock

These need to soak for about 5-10 minutes while you prepare all of the other ingredients.

Put the oil or butter into a large pan on a medium heat then put the diced leeks or onions in. Cook to soften for a few minutes.  Make sure not to burn the onions or leeks.

Leeks going in

Add the mushrooms and fry for a few minutes.

Mushrooms in with leeks

Then add the rice to just break the grains slightly. Only cook for a minute.

Risotto rice going in

Add the garlic for 30 seconds so as not to burn, and then pour the white wine in. Let the alcohol burn off for a minute or 2.

Garlic going in
White wine going in

Start ladling the shiitake stock you made earlier. You can pour quite a lot of the stock in if you don’t want to stand there stirring for half an hour.

Shiitake stock going in

Make sure you use a sieve so that the shiitake mushrooms don’t fall into the risotto.

While the risotto is cooking on a medium heat, the cheese can be grated, thyme picked and the lemon cut ready.

Remember to stir the risotto regularly so as not to let it stick to the pan. If you’ve used all of the stock, pour more boiling water into the shiitake mushrooms and blitz with a stick blender then sieve before putting into the risotto. I usually use about 1 ¼ litres of water in total.

Add the nutritional yeast, Marmite, salt and pepper, lemon juice, thyme and Parmesan.  Make sure the risotto has thickened but still drops off the spoon easily.

Nutritional yeast going in
Marmite going in
Thyme going in
White pepper going in
Lemon juice going in
Parmesan going in

Have a taste to see if the seasoning is correct and leave to rest for about 10 minutes. Enjoy as a main meal or a light lunch.


This recipe will make 4 meals. It can be frozen for about a month, but we usually put it the fridge for the next day. With rice you need to be very careful. Always use within about 3 days once stored in the fridge and heat through thoroughly.



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