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Garlic mushroom risotto

Garlic has so many health benefits plus it keeps vampires away! This is a quick and easy recipe that is both vegan and gluten free.
1 onion or leek, or a bunch of spring onions, chopped
10-12 mushrooms
200g rice
2-3 garlic cloves or a tablespoon of garlic paste or puree
1 stock cube and 1 pint boiling water
Fry the onion for 2-3  mminutes to soften
Add the mushrooms and fry for a further 2-3 minutes.
If using fresh garlic then add now and fry for a minute.

Stir in the rice well so that it is coated it oil.
Add the stock cube and water. I using garlic paste or puree then add now
Bring to the boil, cover and simmer for 20 minutes, stirring occasionally.

If it begins to stick in the final few minutes then switch off the heat and any leftover water should evaporate.
As always, I garnished mine with coriander (my favourite!)
Serves 2-3
For alternative rice dishes, why not try carrot and coriander rice or tomato and mushroom risotto.


  1. That sounds delish! We hare having 5 or 6 garlic cloves in everything – I have decided that garlic will stop us getting the virus (and help with Social distancing 😉 ) so I am putting a tonne of garlic in everything I make….#StayClassyMAma

  2. This looks delicious! We’re always after meals which we can have on our Meat Free Mondays and / or are dairy free for my youngest so we’ll definitely be giving this one a go! #StayClassyMama

  3. Pingback: March 2020: month in review - loopyloulaura

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