Baked Mushroom and Broccoli Risotto

I am a BIG fan of risotto! I use to love chicken risotto, with stock full of gluten and cream full of dairy. That is obviously no longer an option, but I have found a combination of ingredients that are just as good (if not better). However, this recipe can be made to include animal products (chicken/chicken stock).

This recipe is

  • Gluten Free
  • Dairy Free
  • Egg Free
  • Vegan Friendly
  • Nut Free


  • Tablespoon of coconut oil
  • Large leek, trimmed and thinly sliced
  • 1 clove of garlic, minced
  • 1/2 teaspoon of fresh rosemary
  • 1 cup of risotto rice (of your choice!)
  • 3/4 cup of white wine
  • 3 cups of vegetable stock
  • 200 grams of broccoli, cut into florets
  • 500 grams of slice mushrooms
  • Salt/Pepper, to taste
  • Handful of fresh spinach leaves, to serve


  • Preheat oven to 180 degrees celcius
  • Heat oil in a skillet, and sauté leak until soft
  • Add mushrooms, garlic and rosemary, and cook for 3-4 minutes
  • Add rice and stir for 1 minute
  • Add wine
  • Once wine has evaporated, add stock and bring to the boil (uncovered)
  • Leave to boil for at least 10 minutes
  • Transfer to casserole dish with tight fitting lid, and transfer to the oven
  • Bake for 20 minutes
  • Add broccoli
  • Bake for an extra 5 minutes
  • Leave to stand, covered, for 5 minutes
  • Serve, adding salt/pepper/spinach to taste
  • ENJOY!


Add yours →

  1. I can smell this wonderful risotto and it is making my mouth water! Looks lovely ☺️


  2. How many serves does this make?


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