mushroom risotto with zacusca mushroom

The warmth and creaminess of a well cooked risotto is nothing short of pleasurable, but it can be quite time consuming.


So for those of us that are time poor but would still like to enjoy the benefits of a home cooked meal, we’ve developed a quick and easy recipe to cut your prep time in half, but still have the same nourishing ingredients you crave.

The mushroom flavour really shines through in this one and is beautifully complemented by the spinach and the broccoli.



✅ 2 cups brown rice

✅ 1l vegetable stock

✅ 1/2l boiling water

✅ 1/2 cup shaved vegan cheddar

✅ 1/2 cup sliced shiitake mushrooms (or regular button mushrooms work fine)

✅ 1 jar of Zacusca Mushroom

✅ 1/2 cup pea sprouts

✅ 1 tbsp extra virgin olive oil

✅ 1 medium brown onion

✅ salt and pepper to taste


How to cook it

Start by dicing the onion finely. In a large pot with a thick bottom, heat up the extra virgin olive oil. Add the onion and season with salt. Let it fry off for a couple of minutes or until it becomes clear. Add the sliced shiitake mushrooms and fry them off together for two minutes or until the mushrooms start to soften.

Add the rice and combine it with the onion and the mushrooms. Then, fry everything together for another couple of minutes. Turn the heat down to low and add the boiling water. Simmer for 10 minutes until the rice starts to soften. Add the stock and simmer until the rice is cooked through.

Stir the jar of Zacusca Mushroom into the mix and bring to boil. Serve topped with shaved vegan cheddar and pea sprouts. So delicious!


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