1 November 2013

Mushroom Risotto with Sprouts & Pine nuts

Serves: 3-4

This risotto was super tasty and I will definitely be making again! Of you think that you do not like Brussels sprouts, this will make you think again, they are a perfect balance of flavour along with the creamy rice!


  • 3 3/4 cups vegetable stock
  • 1 1/4 cups wholegrain rice
  • 1/4 cup vegan butter
  • 1/4 cup white wine
  • 3 heaped tbsp plain soy yogurt 
  • 2 cloves garlic, crushed
  • 1 red onion, finely chopped
  • Salt & pepper
  • 1 tsp paprika
  • 1 tsp thyme 
  • 2 tbsp lemon juice 
  • 200g mushrooms, chopped
  • 10-15 brussels sprouts, thinly sliced
  • 1/4 cup pine nuts


1. Sauté the onion and garlic in a pan with 1/2 of the butter for a few minutes.
2. Add the rice, stock, wine, herbs, soy sauce, lemon juice & a sprinkle of pepper to the pan and boil for 35-40 minutes until the rice is cooked through- keep an eye on the pan to make sure it does not boil dry.
3. 5 minutes before the rice is done, add the mushrooms to the pan.
4. Meanwhile melt the remaining butter in another pan and season with salt & pepper. Add the pine nuts and sprouts to the pan to brown up for a few minutes, then remove from the heat.
5. Remove the rice from the heat and leave to cool for 2 minutes before stirring in the ricotta.
6. Serve up the risotto with the sprouts on top and enjoy! Cassidy xx