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Mushroom Risotto - Lactose Free

Preparation Time
20 minutes

Cooking Time
40 minutes

6 - 8

Allergy Information
Gluten Free, Wheat Free


  • 500g mushrooms
  • 1 1/2 litres of vegetable stock (check for gluten or lactose)
  • 100ml Madeira (optional but gives a lovely rich, sweet taste)
  • 50g Lucy Bee Coconut Oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 300g risotto rice
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Big bunch of parsley, chopped
  • 75g Parmesan cheese (omit for lactose free and vegan)


  1. Preheat the oven to 150 C, 300 F, gas mark 2.
  2. Ina large frying pan suitable for the oven, add Lucy Bee Coconut Oil. Once melted, add the onions and cook for a few minutes over a medium heat. Add the garlic and cook until the onions are soft.
  3. Add the mushrooms and cook until soft. You may need to add a little more coconut oil.
  4. Add the rice, stirring to coat with oil.
  5. Add Madeira (if using), the stock, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns and bring to the boil, stirring continuously.
  6. Place the pan in the oven, uncovered, for 35 minutes.
  7. The risotto should still have a little juice. Add the Parmesan cheese if using and leave to stand in a warm place for 10 minutes before serving.
  8. Stir in the parsley to serve.

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