Lions Mane Mushroom Risotto


  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 1/2 teaspoon powdered Lion's Mane mushroom
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup sliced Lion's Mane mushrooms (can substitute with other mushrooms)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  1. In a medium saucepan, heat the vegetable broth over low heat.
  2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes, or until softened.
  3. Add the Arborio rice to the pot and stir to coat with the onion and garlic mixture.
  4. Pour in the white wine and stir until the liquid has been absorbed.
  5. Add the Lion's Mane mushroom powder, sea salt, and black pepper to the pot and stir to combine.
  6. Add one ladle of warm vegetable broth to the pot and stir until the liquid has been absorbed. Repeat this process, adding one ladle of broth at a time and stirring until the liquid has been absorbed, until the rice is tender and creamy (this should take about 20-25 minutes).
  7. In a separate pan, sauté the sliced Lion's Mane mushrooms over medium heat until slightly browned.
  8. Stir the sautéed Lion's Mane mushrooms, grated Parmesan cheese, and chopped parsley into the risotto.
  9. Serve the risotto hot, garnished with additional Parmesan cheese and parsley if desired.

This Lion's Mane Mushroom Risotto is a decadent and flavorful way to enjoy this medicinal mushroom. The Lion's Mane mushroom powder adds a subtle earthy flavor whilst also offering a range of health benefits due to its excellent nutritional profile. 


Enjoy Fellow Foragers!

You may also like

View all
Example blog post
Example blog post
Example blog post