This risotto is free on No Count, or 7 points if counting:

Ingredients (serves 2):
  • an onion
  • 2 garlic cloves, crushed
  • 400ml Vegan stock
  • 1/2 tsp dried mixed herbs
  • 1/2 tsp dried sage, I tend to use fresh where possible
  • 300g mushrooms
  • black pepper
  • 140g of buckwheat or brown risotto rice
  • Frylight/healthy oil from your allowance


  1. Separate the mushrooms from the stalks, chop the stalks finely and the cups into bigger pieces.
  2. Chop the onion and cook in oil/spray over a low heat in a large pan, till softened. Add mushroom stalks and half the garlic; increase the heat to medium and cook for 5 minutes.
  3. Add the rice/buckwheat, cook for one minute and add 100ml of warm stock.
  4. When the liquid has reduced, add half the remaining stock. Stir regularly and keep adding liquid until the rice/buckwheat is tender.
  5. At the same time, cook the remaining mushrooms and garlic in Frylight.
  6. Add to the risotto along with herbs and seasoning.  Enjoy!

4 thoughts on “Siobhan and Marie’s Mushroom Risotto”

    1. Thanks Marie, I’d already replied to your first comment before spotting this one. Sorry! Hope you have a fab weekend! Helen xxxxx

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