We offer FREE UK mainland delivery on orders over £40. More info...

Wild Mushroom & Brussels Sprout Risotto

September 10, 2013

This risotto is going to change your views on Brussels sprouts forever. A must for the autumn/winter season.

Serves 4



  1. Bring water to the boil and add the bouillon. Leave on a very low heat for later.
  2. Boil the Brussels sprouts for 5 minutes, cut in quarters and leave aside.
  3. Chop the onion and garlic finely.
  4. Heat the olive oil in a saucepan and add the onion and garlic.
  5. Add the rice and cook for 2-3 minutes, stirring continuously.
  6. Add the sake and keep stirring until the alcohol has evaporated.
  7. Wash and cut the mushrooms in chunks, then add to the rice.
  8. Add the boiled sprouts.
  9. Add one ladle of bouillon to the rice, cook at very low heat whilst stirring continuously. When the bouillon is absorbed, repeat the operation until the rice is cooked to your liking.
  10. Cover the risotto and leave to rest for a minute.
  11. Serve with a drizzle of olive oil.

Also in Recipes - Vegan, Macrobiotic & Japanese

Vegan Tofu Pad Thai
Vegan Tofu Pad Thai

March 08, 2017

This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.

Continue Reading

Gluten Free Brown Rice Flour American Style Pancakes
Gluten Free Brown Rice Flour American Style Pancakes

February 27, 2017

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Continue Reading

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading