Nooch Risotto

Nooch Risotto

This is one of those recipes we keep coming back to again and again. Nooch risotto is creamy, deeply savoury, and genuinely comforting in a way that feels almost indulgent. The nutritional yeast does something magical here, giving it that cheesy, umami depth you'd usually get from a load of parmesan. We love making this on a weeknight when we want something that feels a bit special without too much fuss. Trust us, once you've made this you'll wonder why you ever bothered with the dairy version.

Cook: 45 min
Serves 4

Before You Start

  • Soak dried porcini mushrooms in boiling water for 30 minutes
  • Large saucepan
  • Second medium saucepan or frying pan
  • Bowl for soaking porcini

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp plant-based butter
  • 15g dried porcini mushrooms - optional
  • 500g mushrooms
  • 1 onion
  • 1 celery stick
  • 4 garlic cloves
  • 4 sprigs of fresh rosemary
  • 4 sprigs fresh thyme
  • 300g Arborio risotto rice
  • 150ml white wine
  • 25g nutritional yeast
  • 1.4 litre vegetable stock
  • Salt & pepper to taste
  • 8 fresh chives - optional

Method

1

Prepare the vegetables 

  • Put the porcini, if using, in a bowl and cover with boiling water
  • Leave for 30 minutes to soak
  • Finely slice the 500g mushrooms, and set aside
  • Trim and finely chop the onion, celery and garlic
  • Place the large saucepan on a medium heat and add 1 tablespoon of the olive oil
  • Add the chopped onion and celery and a pinch of salt • Sauté for 5 minutes until softened, stirring regularly
2

Start the risotto

  • Set one sprig of rosemary aside, then pick the leaves from the remaining herbs and chop them finely
  • Finely chop the soaked porcini, if using
  • Add half the garlic and sauté for 30 seconds, then add the chopped herbs, porcini, rice and a generous pinch of salt and pepper and stir for another minute
  • Add the white wine and nutritional yeast and stir until all the liquid from the wine has been absorbed
3

Start adding the stock

  • Slowly add about 200ml of the stock and stir well for 3–4 minutes, until all the stock has been absorbed into the rice
  • Repeat to use up all the stock over about 20–25 minutes, until the rice is cooked but still firm
4

Meanwhile, cook the mushrooms 

  • Place the second pan on a medium heat and add the remaining oil, mushrooms and chopped garlic, along with a generous pinch of salt and pepper • Add a whole sprig
  • of rosemary and cook the mushrooms for 10 minutes, until dry and all the liquid has evaporated
5

Finish the risotto 

  • Stir in the dairy-free butter
  • Halve the lemon
  • and squeeze over the juice
  • Taste and add more salt, pepper or lemon if needed
  • Leave to stand for 2 minutes, then divide the risotto between 4 plates and top each with the cooked mushrooms
  • Finish with a sprinkle of nooch and if using, and some fresh chives

Tips & Variations

  • Use the porcini soaking water: Don't throw it away. Add it to your stock for extra depth of flavour. It's liquid gold, honestly.
  • Keep it moving: Risotto needs a bit of love and attention. Keep stirring and add your stock ladle by ladle rather than all at once. It's what gives it that creamy, glossy texture.
  • Nooch amount: We find the flavour really builds if you add the nutritional yeast in stages right at the end. Start with less, taste, then add more until it's exactly how you like it.

Why This Works

The trick here is the porcini mushrooms. They add this incredible depth and almost meaty quality to the whole dish that you just can't fake. And the nooch isn't just a substitute, it genuinely makes the risotto taste richer and more complex. We've made this loads of times and the combo of the soaking liquid from the porcini stirred into the stock is the bit that really makes everything sing.