This mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

ingredients
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube
1 bag of fresh spinach
juice of 1 lemon
2 tablespoons of nutritional yeast
olive oil
salt and pepper
method
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and lots of salt and pepper. let them sauté, until soft, for 5-10 minutes, stirring occasionally.
boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).

Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
keep stirring the rice as it cooks, adding more stock gradually.
finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
then cut the other half of the mushrooms into big chunks (i normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.
this mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

Our chestnut risotto us the perfect festive dinner to make this year. it’s deliciously creamy and packed full of rich, nutty flavour thanks to the chestnuts, miso and almond milk. we love to top it with a dollop of coconut yoghurt, some sliced roasted chestnuts and a handful of chopped parsley. download the deliciously ella app for the all our christmas feast #4 recipes.
Ingredients
200g risotto rice
1x 200g pack of chestnut puree
1 veggie stock cube, mixed with 500ml boiling water
2 sticks of celery, finely diced
1 onion, peeled and diced
3 garlic cloves, peeled and chopped
2 teaspoons of brown rice miso paste
1 tablespoon of dried rosemary
200ml almond milk, plus more if needed
drizzle of olive oil
pinch of salt
method
Once all of the stock is absorbed by the rice, add the chestnut puree, almond milk and brown rice miso paste. mix well until everything comes together and cook for 5-10 more until the mixture becomes thick and creamy. if the risotto ever becomes too thick, you can add a dash more almond milk.

Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
keep stirring the rice as it cooks, adding more stock gradually.
finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
then cut the other half of the mushrooms into big chunks (i normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.
this mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

This mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

ingredients
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube
1 bag of fresh spinach
juice of 1 lemon
2 tablespoons of nutritional yeast
olive oil
salt and pepper
method
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and lots of salt and pepper. let them sauté, until soft, for 5-10 minutes, stirring occasionally.
boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).

Our chestnut risotto us the perfect festive dinner to make this year. it’s deliciously creamy and packed full of rich, nutty flavour thanks to the chestnuts, miso and almond milk. we love to top it with a dollop of coconut yoghurt, some sliced roasted chestnuts and a handful of chopped parsley. download the deliciously ella app for the all our christmas feast #4 recipes.

ingredients
200g risotto rice
1x 200g pack of chestnut puree
1 veggie stock cube, mixed with 500ml boiling water
2 sticks of celery, finely diced
1 onion, peeled and diced
3 garlic cloves, peeled and chopped
2 teaspoons of brown rice miso paste
1 tablespoon of dried rosemary
200ml almond milk, plus more if needed
drizzle of olive oil
pinch of salt
method
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and a pinch of salt. mix well and cook for 10 minutes until soft.
once soft, add the dried rosemary, mix well and cook for 5 more minutes.
add the risotto rice and mix well. cook for a few minutes before adding half of the veggie stock and stirring well. cook for around 25 minutes, adding the rest of the veggie stock, bit by bit, until it is all finished and the rice feels soft. you can also add a dash of almond milk during this time if the stock water is absorbed too quickly.
once all of the stock is absorbed by the rice, add the chestnut puree, almond milk and brown rice miso paste. mix well until everything comes together and cook for 5-10 more until the mixture becomes thick and creamy. if the risotto ever becomes too thick, you can add a dash more almond milk.
once ready to serve, spoon the risotto into bowls and top with your favourite toppings. we love to top this with a dollop of coconut yoghurt, some sliced roasted chestnuts and a handful of fresh parsley.