First rule of cooking any rice – its always a 3 to 1 ratio when adding your liquid.  So if you want to cook 3 cups of risotto, you need 9 cups of liquid.  However, risotto sometimes requires more liquid than expected, so its always nice to have a little extra.   I love this recipe.  One night at an Italian restaurant in England, I had a friend order a creamy chicken mushroom risotto and was so jealous that I couldn’t get the same thing.  So I came home and wrote a recipe that I think is BETTER and animal-free!  You can use this as a side dish or as a main course…whatever you prefer!

*note – You don’t have to make this recipe with mushrooms if you don’t want to.  The basic method for cooking a plain risotto is in this recipe.  Any vegetable can be substituted…roasted veggies, herbs, you name it – just make sure you chop whatever you use pretty small – so that everything is uniform and blends together nicely.  Play around with it and have fun!

**when re-heating – I always say, reheat over the stove, NOT in the microwave.  You can do this by putting your leftover risotto in a saucepan and add a little unsweetened soy milk and a small spoonfull of vegan butter and stir over medium heat until it comes back to life.