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Nick’s Community Kitchen: Friday Night Risotto Recipe


To keep a smile on our followers’ faces and to boost our own morale, we’ve launched a new online series with our Executive Chef Nick Hodges – “Nick’s Community Kitchen”. Every few days via our Facebook page, Nick will be demonstrating some simple but delicious and fun dishes for you all to try at home. Please click here to view our Facebook videos.

Nick says: “Making a good risotto means a great Friday night dinner. Preparing ahead means no pressure and time enjoyed with loved ones. Also great for a lockdown date night and glass of wine. This vegan risotto recipe feeds four people.”

chestnut mushroom, pea and lemon RISOTTO recipe


  • 300g risotto rice (arborio)
  • 1 litre of vegetable stock – use any good stock cube or base (pre-make and taste – leaving some for later)
  • 7-8 chestnut mushrooms, thoroughly washed, cut into quarters (any mushrooms are fine)
  • 1 small onion, diced
  • Chopped garlic, 1tsp (optional)
  • Small cup of frozen peas
  • Twist of black pepper
  • Small glass of white wine – use what you’re drinking!
  • Lemon juice
  • Olive oil (or vegetable oil)
  • You can add any further green vegetables such as leeks, fine beans etc


Remember, use 100g of rice per portion and 300ml stock to 100g of rice (3-1 ratio.) This “base risotto” method takes 16-18 minutes.

  • In a non stick pan, splash in a little olive oil
  • Heat gently and add the onion
  • Cook gently for a couple of minutes until soft (try not to colour) then add the garlic
  • Add the rice and mix well. Pour on the wine. Cook for a couple of minutes
  • Add the stock (in ratio to your rice as the guide above)
  • Simmer on low heat for 8 -10 minutes and stir occasionally
  • Taste the rice – it should have a ‘nutty bite.’ Pour into a shallow tray and cool quickly
  • Place in the fridge for later – you’ve just done the hard work
  • Pop the rest of the ingredients in the fridge alongside

When it’s time to serve, get all your ingredients out and your plates ready, as a good risotto needs to go from pan to plate, to the table.

  • Place your pan on the heat, add a little oil
  • Pop in your mushrooms (if you have further green veg add it now)
  • Sauté for a couple of minutes, add the rice, stir in well
  • Add stock just covering the rice
  • Bring to the simmer, reduce for 4 -5 minutes. Keep tasting the rice – you want to serve it with a bite
  • At the last moment, add the peas so they stay fresh and green
  • Check the seasoning and serve
  • Please remember the risotto should be wet and should fill the bowl – not stand upright or be put in a ring or mould


You can easily add further flavours; spices and fragrant flavours such as saffron. Fish or white meat such as chicken can also be added to this risotto recipe. Follow the video for the best timings and method.

We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to, for your chance to be crowned our “Community Kitchen Champion.” Our winner will receive a gift voucher for the Water’s Edge restaurant, to be enjoyed when we’re back on our feet.


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