A super easy vegetarian risotto recipe? Ok then! This mushroom and courgette risotto is absolutely delicious, yet incredibly simple!
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Boiled water from the kettle
80g risotto rice
Vegetable stock cube
1 onion, diced
1 garlic clove, chopped
½ courgette, cut in small pieces
5/6 mushrooms, sliced
Parsley and parmesan to serve

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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey . I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. I upload 2 recipe videos per week, but some fun is had too on Sunday when it is Funday where anything goes….including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you’ve seen let me know! I try my best to reply to as many comments as possible, but it is hard to as I am busy working on the next video, but please interact with eachother and be respectful 🙂


  1. Here’s all the steps and info you need to make this – it’s super goooooooood Full recipe what would you put in your fave risotto? I want to make a bacon one!

  2. Or you could just throw everything in your rice cooker and turn it on…..20 minutes later, presto risotto ?

  3. ‘Christmas Pudding in May’ sounds like.. A SONG!

    For mushroom Risottos I like using dried most of the time (did you review a dryer gadget in the past?) I leave cheaply bought, about to be expired (say 20p a punnet) sliced button mushrooms (rotating top to bottom once every hour) on lightly salted baking trays for a few hours (usually about three or more at least) until dry and leathery on gas mark 1 with the door minimally ajar to let the moisture escape (although a concern if you have young sprogs running around).

    Very intense savoury and meaty flavours from even dried button mushrooms. Store them in jars and they last for absolutely ages. You could freeze them in bags if you’re concerned about them lasting in storage jars at room temp. I dried about two dozen punnets probably last August I think, I’m only just getting to the bottom of my last jar. Like with anything reduced the flavour just becomes stronger. Maybe it’s a pain in the arse, but it’s something I do in the background on a Sunday afternoon a few times a year.

    Time for another batch!

    If vegetarian chums come around they work well as a meat substitute for a vegetable ragu. Make the tomato sauce then add the chopped dried mushrooms 30 minutes before the end reduction to soak up the liquid and flavour the sauce. It’s probably a bit like Quorn or something.

    Before anyone lays in and says this isn’t traditional, you think people haven’t been drying and preserving things like shrooms for millennia? EVEN ITALIANS!? I’m more mamma than yer mamma!


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