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Oyster Mushroom Risotto

Serve up some adaptogenic wellness with this healthy, hearty, and delicious dish!
ClassesPersonal Plants Recipes: Oyster Mushroom Risotto
Here's how

Try this mouthwatering risotto dish with organic store-bought or homegrown oyster mushrooms to cap the end of a busy week. Easy to grow at home, meaty, and versatile, oyster mushrooms are fabulously delicious and offer a wide array of health benefits. Garnish this dish with herbs from your garden and opt for canned coconut milk if you want a seamless vegan alternative!


2 cups chopped oyster mushrooms​

4 cups mushroom, vegetable or chicken stock

1 1/2 cups Arborio rice or short grain rice

1/2 cup freshly grated Parmesan cheese

3 tablespoons butter or olive oil, divided

3/4 cup finely chopped onion or shallot

1/2 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Garnish with parsley or thyme

*Vegan adaptations can be made with coconut milk, white truffle oil and miso paste

white truffle oil and miso paste


In a large saucepan, melt 2 tbsps butter and sauté the onion over medium heat.

Once the onion becomes translucent, add the rice and mushrooms, coating them with butter.

Add the white wine and simmer until it has nearly evaporated. Then add 1 cup of broth and simmer until absorbed.

Continue adding broth, 1/2 cup at a time until it absorbs and rice is tender, about 20 minutes in total.

Stir in salt, pepper, other herbs or seasonings and remove from heat.

Stir in Parmesan cheese and the remaining butter. Serve immediately. Serves 2-3 as a main or 4 as a side.


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I have heard about the therapeutic properties of mushrooms. But honestly, I do not like the way they taste. These recipes helped me learn ways to eat mushrooms that taste great and I have been so grateful!
Diane Southland​

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