Vegan Mushroom Risotto
A UK dinner recipe with 430 kcal and 16g of protein per serving, costing roughly £2.60 to make.
430kcal
16gProtein
57gCarbs (est.)
15gFat (est.)
£2.60Per serving
Ingredients
- arborio rice75g
- mixed mushrooms150g
- vegetable stock600ml
- nutritional yeast2 tbsp
- thyme1 tsp
Method
- Sauté the mushrooms until golden, then set aside.
- Toast the rice briefly in the same pan, then add hot stock a ladle at a time, stirring until absorbed before adding more.
- Continue for about 18-20 minutes until the rice is creamy and just tender.
- Stir through the mushrooms, nutritional yeast and thyme before serving.
Meal-prep note
Best fresh — it firms up and loses its creaminess once cold — though the mushrooms and stock can be prepped ahead.
Want a whole week
built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.