Mushroom Risotto with Grains & Legumes

Shahna Sarpi – Head Nutritionist at 28 By Sam Wood
If you're looking for a hearty mushroom ristotto without the rice, you're in luck! This healthy grains-based mushroom risotto recipe is a perfect winter's dish. Plus, our meat-free friends will love the fact that every delicious serve provides 23g of natural vegetarian protein.
3 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 1
Calories 508.3 kcal


  • 1/2 tbsp butter
  • 1/4 brown onion diced
  • 1/2 cup McKenzie's Soup Mix
  • 1.5 cup vegetable stock
  • 1 cup mushrooms (cup or button) sliced
  • 1 tsp thyme
  • 1 tbsp parmesan cheese grated
  • salt & pepper to taste


  • Melt the butter in a medium pot, then add the onion and sauté for 3-4 minutes, until golden.
  • Add the McKenzies Soup Mix and the vegetable stock to the pot and leave to simmer for 25 minutes.
  • Next, add the mushrooms and thyme and continue to cook for a further 10 minutes. If more liquid is required, add water as needed.
  • Stir through the parmesan, season the risotto with salt and pepper and serve.
Keyword Autumn Recipe, High Protein, Winter

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.