Shiitake and button mushrooms, plenty of garlic and herbs, finished off with shavings of Conspiracy Chocolate’s Kashmiri Chilli Chocolate combine together to make this delicious, flavourful plant based risotto dish. A great dish for entertaining, and also uncomplicated enough to be made as a weeknight meal. Kashmiri chilli is a fragrant chilli, with a unique hint of saffron, and is a divine addition to the earthiness and smoothness of the dark chocolate. 

Ingredients (FOR 4 SERVINGS)

  • 2 cups arborio rice 

  • ½ cup dry white wine

  • 8-10 button mushrooms (sliced)

  • 8-10 shiitake mushrooms (roughly chopped)

  • 3-4 tbsp nutritional yeast 

  • 2 tsp (or more) dried oregano 

  • 1 tsp dried thyme

  • Large handful fresh parsley (roughly chopped)

  • 4-5 garlic cloves (sliced)

  • 2 shallots (sliced)

  • 1 litre vegetable stock (either in a carton or used 2 vegetable stock cubes mixed into warm water) 

  • 3 tbsp olive oil

  • Salt to taste 

  • 2 tsp grated Kashmiri Chocolate


  • Bring the stock to boil in a medium pot, then turn off the heat and leave to one side. 

  • In a large pot, heat the olive oil and fry the shallots, stirring regularly for a few minutes. 

  • Add the shitake and button mushrooms, some salt. Fry for a few minutes, add the herbs and garlic and continue frying until the mushrooms have cooked through. 

  • Add the rice, mix in well and fry for a couple minutes. 

  • Stir in the white wine, some salt, and cook until the wine has evaporated, stir frequently. 

  • Stir in 1 cup of the stock, stirring frequently throughout, and cook until the rice has absorbed the liquid. Repeat this until you’ve used up all the stock. 

  • Cook the rice until it becomes al dente, stir in the nutritional yeast, then take off the heat. 

  • Stir in the parsley.

  • Serve topped with a generous amount of grated Kashmiri Chocolate.

Happy devouring