Smoky Mushroom Risotto

We’ve used our delicious, 48 hour Oak Smoked Rapeseed Oil for this simple, vegan Smoky Mushroom Risotto recipe. The key here is to replace the usual knob of butter that is stirred in at the end of a risotto with a drizzle of our Oak Smoked Rapeseed Oil. By stirring it in at the end of the cooking process, you add a wonderfully deep and rich smokiness to this risotto recipe, that perfectly complements the umami flavour of the mushrooms. Mushroom risotto is a brilliant classic and we’re sure you’ll love the addition of our intensely smoked oil to bring even more flavour to this dish.


Serves 4

4tbsp Mellow Yellow Oak Smoked Rapeseed Oil
1 large onion, finely chopped
2 garlic cloves, crushed
450g mushrooms, sliced
350g arborio rice
150ml white wine
1.2l vegetable stock (approximate)
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
Grated parmesan, to serve (vegan or vegetarian alternative)


Pour 2 tbsp of Mellow Yellow Oak Smoked Rapeseed Oil into a large sauté pan and wait until hot. Add chopped onion and fry for a few minutes to soften. Add the crushed garlic and continue to fry. Add the sliced mushrooms and fry until they have softened and cooked through. Add the arborio rice and stir well, frying gently for a couple of minutes. Pour in a glass of white wine, reduce the temperature to a medium heat and simmer until the wine has been absorbed. Pour in vegetable stock, a little bit at a time, stirring well and waiting for most of the stock to have been absorbed before adding more stock. Continue to add stock until the rice is cooked and the sauce is creamy. Stir in the chopped fresh parsley and season with salt and freshly ground black pepper. Add the remaining 2 tbsp of Mellow Yellow Oak Smoked Rapeseed Oil and stir through. Serve with grated parmesan (or a vegan/vegetarian alternative) and enjoy!

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