Creamy “Mushroom” Risotto — Without a Single Mushroom!

If you love the rich, umami comfort of a mushroom risotto but like me can’t stand the texture (or just fancy something different), this recipe is going to blow your mind. Thanks to Lee Kum Kee Mushroom Seasoning Powder, you can capture all the depth, savouriness, and earthy flavour of mushrooms — without ever adding one to your pan.

Perfect for vegetarians, picky eaters, or anyone who wants to impress with a luxurious risotto that tastes like it took hours to make, this recipe delivers comfort in every spoonful.

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What Is Lee Kum Kee Mushroom Seasoning Powder?

This seasoning powder is one of my secret weapons in the kitchen. Made from premium mushrooms, it packs an intense umami punch that enhances almost any savoury dish. It’s also a great alternative to traditional stock cubes or MSG — adding natural flavour without overpowering your ingredients.

Think of it as your shortcut to that deep, slow-cooked flavour you’d normally only get from hours of simmering.

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Ingredients

Serves 2–3

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely diced
• 1 garlic clove, crushed
• 200g arborio rice
• 100ml white wine (optional but delicious)
• 700ml hot water (or vegetable stock)
• 2 tsp Lee Kum Kee Mushroom Seasoning Powder
• 50g grated Parmesan (or vegetarian alternative)
• 1 tbsp butter (for finishing)
• Salt and pepper, to taste
• Optional: chopped parsley, truffle oil, or roasted garlic for garnish

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Method

1. Prepare the base:
   Heat the olive oil and butter in a heavy-bottomed pan. Add the onion and cook gently until soft and translucent — around 5 minutes. Stir in the garlic and cook for another minute.
2. Toast the rice:
   Add the arborio rice and stir for a couple of minutes until each grain is glossy. This helps seal in the starch, giving your risotto that signature creaminess later.
3. Deglaze:
   Pour in the white wine (if using) and stir until it has mostly evaporated.
4. Build the flavour:
   Mix the Lee Kum Kee Mushroom Seasoning Powder into your hot water or stock, then begin adding it to the rice one ladle at a time. Keep stirring gently and allow each addition to be absorbed before adding more. This process should take about 20 minutes.
5. Finish beautifully:
   When the rice is creamy and al dente, remove from heat. Stir in the final knob of butter and Parmesan. Taste, adjust seasoning, and serve immediately.

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Serving Ideas

This risotto pairs beautifully with:

• Grilled asparagus or tenderstem broccoli
• Pan-fried chicken or tofu
• Or like me – A drizzle of truffle oil for extra indulgence (highly recommend the Truffle Guys)

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Why You’ll Love This Recipe

• All the umami, none of the mushrooms: Perfect for those who don’t like the texture of mushrooms but love their flavour.
• Easy to adapt: Add peas, spinach, or roasted cauliflower for a twist.
• Restaurant-quality flavour: Thanks to Lee Kum Kee’s seasoning, you’ll get that professional depth of taste — no chef whites required.

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Final Thoughts

Who knew you could make a mushroom risotto without mushrooms? It’s rich, comforting, and surprisingly simple. Lee Kum Kee Mushroom Seasoning Powder is the unsung hero here — transforming a humble risotto into something deeply satisfying.

Will you be trying this no-mushroom risotto? Let me know in the comments how you get on, or tag me in your recreations on Instagram — I’d love to see your twist!

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