Oyster Mushroom Risotto

Serves 2


  • 200g Waitaki Oyster Mushrooms (chopped)
  • Olive oil
  • 1 x spring onion (diced)
  • 1/2 cup arborio rice
  • 3 cups of vegetable stock
  • 3 tbsp white wine
  • Salt and pepper
  • 2 tbsp of parmesan cheese


  • Heat a saucepan and add a dash of olive oil. Stir in the chopped oyster mushrooms and cook until softened, around 3 minutes. Remove from the pan and set aside.
  • Add some more olive oil in the same pan and add the spring onions until cooked, around a minute. Add arborio rice and cook for a further minute until covered with oil.
  • Pour in wine and mix until the wine is absorbed (watch for seam!)
  • Add vegetable stock ½ cup at a time and stir continuously. Continue to add the broth until the stock is absorbed and the rice is al dente. This should take around 18 minutes.
  • Stir in mushrooms and add parmesan cheese. Reserve some cheese to sprinkle on top and season with salt and pepper.
  • Enjoy!

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At Waitaki Mushrooms we aim to grow and deliver the freshest and highest quality mushrooms, from farm to table, to the people of Waitaki and beyond.



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