serves / makes 2
30 prep time
30 mins cooking time


I’ve made this risotto without adding any cheese to make it dairy free and I honestly believe you don’t need it. The flavour comes from the garlic mushrooms and sage and the rice has a lovely creamy texture after it has absorbed all the stock. A simple supper you would never no was gluten and dairy free.




  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 100g chestnut mushrooms, sliced
  • 150g risotto rice
  • 750ml vegetable stock
  • 1 teaspoon sage
  • 1 teaspoon dairy free spread, optional
  • salt and pepper for seasoning



  1. Put the olive oil and garlic in a large pan and sauce over a medium heat for 1 minute
  2. Add the onion and mushrooms and cook for 2-3 minutes
  3. Stir in the risotto rice
  4. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  5. Taste the rice to make sure it is properly cooked, add more liquid if required
  6. Season with salt and pepper and add the sage
  7. Stir in the dairy free spread for extra creaminess

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