Mushroom risotto cakes

After mentioning them in the last post, I thought I’d show how easy it is to make a good-looking vegan meal with minimal ingredients.


A few dried porcini mushrooms, soaked in water for an hour or so before cooking (reserve soaking liquid)

vegetable oil

1 onion, chopped

125g mushrooms

150g risotto rice

1 large glass dry white wine (and another for drinking)

500 ml vegetable stock (I dissolve 1 green oxo cube in boiling water)

salt and pepper

A sprinkle of Florentino Parmazano

Start by frying the onion gently in oil in a large frying pan until soft, then add the fresh mushrooms and fry for a few minutes.

Add the risotto rice and fry in the oil for about a minute. Add the soaked dried mushrooms.

Start adding the wine, stock and soaking liquid from dried mushrooms a cupful at a time and stir until mostly absorbed before adding more liquid. I like to add half the wine at the beginning and then half near the end.

Throw in some vegan parmesan towards the end too. I love Florentino Parmazano sprinkled on most italian dishes.

Once all the liquid has been absorbed, use some cooking rings to shape the risotto into cakes, place on a baking tray and cook in a hot oven (about 180’C) for 15 minutes, turning halfway.

Ready for the oven

Slide out of the rings and serve with whatever fancy garnishes you can find- I got some pea shoots off the balcony and some limp lettuce from the fridge.

I even had one the next day in my lunchbox:

This technique also helps my portion control, as normally I would happily eat risotto from the pan…all night.

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