Grilled Mushroom, Celery and Sun-Dried Tomato Risotto

Risotto has got to be one of my favourite comfort foods, creamy, rich and full of flavour. However, the same creamy-richness can turn to stodgy for certain palates. This recipe adds some of the celery at the mid-point, to retain its crunch and light flavour, offering a respite from the decadent taste of the rice. We’ve also mixed up the mushrooms: by reserving most of them and grilling them first, you get a wonderful, strong flavour out of the mushrooms.

We served this at a large family dinner for non-vegans, to say it went down well would be an understatement.

Serve with a side salad with plenty of crisp veggies and a light dressing, such as our bruschetta salad. This is a great meal to make on the weekend and keeps well, so could easily be made ahead.


Grilled Mushroom, Celery and Sun-Dried Tomato Risotto

  • Servings: 6
  • Difficulty: medium
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  • 7 cups water
  • 4 teaspoons of powdered chicken stock (Vegan, MSG-free)
  • 2 bay leaves (optional)
  • 6 large brown field mushrooms, finely chop 1
  • ½ lemon, juiced
  • ½ tablespoon high smoke point oil
  • ½ teaspoon of dried thyme
  • 2 tablespoons high smoke point oil
  • 1 leek, halved washed and finely chopped
  • 2 sticks celery, trimmed and finely chopped, place half aside
  • 3 cloves garlic, finely chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 large bunch thyme
  • 1 cup sun-dried tomatoes, roughly chopped
  • 1 ½ tablespoons savoury yeast flakes



Heat stock in a saucepan and keep it on a low simmer. Add bay leaves to the stock if using.

Grilled mushrooms

Mix the juice of half a lemon, ½ tablespoon high smoke point oil and ½ a teaspoon of dried thyme together. Cover five (5) of the mushroom with the marinade well and grill or barbeque the mushrooms for three minutes on each side. Roughly chop and cover in a bowl to set aside.


Add 2 tablespoons high-smoke point oil to the pan, ensuring that the surface is well-oiled. Add chopped mushroom, leek, garlic and celery. Remove the thyme leaves from the stem by roughly sliding your fingers along the stem while pinching. Add the leaves to the vegetable pan and the stem to the stock.

Cook vegetables for 5 minutes, stirring occasionally.

Add 2 cups of Arborio rice to the vegetables, stirring well. Cook for around three minutes.

Add 1 cup of dry white wine and stir well. Once the wine has been absorbed, add one ladle of stock. Stir in well until it has been adsorbed. Continue this process until you have added around half the stock. This should be around the 15-20 minute mark.

Add in grilled mushrooms, sun-dried tomatoes and leftover celery. Continue to ladle in stock, stirring well for another 15 minutes or until you have used almost all of the stock. Taste-test your risotto: if the crunch has almost completely gone out of the rice you’re done; if the rice is crunchy, continue to add the remaining stock, stirring well.

Mix in 1 ½ tablespoons of savoury yeast flakes and salt/pepper to taste.


Watercress Soup

Considered by some to be old fashioned, watercress soup has become fashionable (again), because of the health benefits associated with watercress. Watercress has high levels of Vitamin A, C & K and is a good source of  phosphorus, potassium, folate and magnesium.

This peppery soup is an adaption of the one my mother-in-law was taught to make when they lived in England. Our version is slightly less creamy than the traditional recipe, as we’ve found that dairy substitutes are a little too sweet and ruin the pepper taste that you aim for with this soup. On that note, I add incredible amounts of cracked pepper to the soup before serving, the theory being that the watercress grown in Australia is not as strong as its British counterpart.

This a fantastic soup to whip up on the weekend and store for an easy weeknight dinner. Serve with garlic bread or as a first course.

Watercress Soup

  • Servings: 4
  • Difficulty: easy
  • Print


  • ½ tablespoon of rice bran oil (or other oil that has a high smoke point)
  • 1 leek, roughly chopped
  • 3 bunches watercress, roots removed, roughly chopped
  • 3 cups water
  • 3 teaspoons of vegan chicken stock
  • 1 ½ tablespoons nuttelex (or butter/alternative)
  • 1 ½ tablespoons GF flour
  • ½ cup rice milk
  • ¼ cup oat milk


  • Stock pot
  • Small saucepan
  • Wooden spoon
  • Handheld mixer
  • Heat stock pot on a medium stove.


Wash leek by removing base and upper foliage, slice lengthways and wash, ensuring that you remove all dirt within the layers of the plant. Add ½ tablespoon of oil to stockpot and add chopped leek. One at a time, remove roots of water cress and wash thoroughly, leaving to drain in a colander. Once most of the water has drained from the watercress, roughly chop and add to the stock pot. Cover with three cups of water and add stock powder.

Place nuttelex/butter to a small saucepan and low to medium heat. When the butter has melted, add flour to form a smooth paste. Slowly add oat milk, stirring to ensure it maintains a paste-like consistency. Slowly add rice milk. Add white sauce to the stock pot and reduce heat to low-medium and cook for 10 minutes with the lid off.

Allow the soup to cool for five to ten minutes. Mix very well with a hand-held mixer. Grind ½ tablespoon pepper into the soup. Add salt and pepper to taste.