Mushroom Risotto


  • 1 tbsp olive oil
  • 1 Onion, chopped
  • 2 cloves Garlic, finely chopped
  • 1tsp chilli flakes or 1 fresh chilli, chopped
  • 1 bay leaf
  • 1 tbsp soy sauce
  • 1 dessert spoon nutritional yeast
  • 1 tsp dried thyme
  • ½ tsp pepper
  • 200g risotto rice
  • 200g mushrooms
  • 150g spinach
  • 10g dried mushrooms, soaked
  • 450ml stock
  • 200g frozen pea or edamame
  • zest and juice 1 lemon (optional)


  1. Heat the oil in a pressure cooker. Stir in the onions and sweat gently for 5 mins until soft but not coloured, stirring occasionally.  Add the garlic, bay leaf and chilli and cook for another 3-5 minutes.
  2. Add the Soy Sauce, thyme, nutritional yeast, ground pepper and stir in the rice until completely coated in the flavours.
  3. Add the stock, stir to ensure nothing is stuck to the bottom and close the lid to bring up to high pressure. Once pressure has been achieved, cook for 5 mins, take it off the heat and release the pressure quickly, finally removing the lid.
  4. Place the pan back on a low heat and stir through the mushrooms, lemon juice and peas/edamame. Add the spinach just before the end so that it wilts.
  5. Serve, scattering over the lemon zest.