Vegan Mushroom Cream RisottoRaw “sour cream” dip

March 7, 2015

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.


  • 2 Cups
    Arborrio (risotto) rice
  • 6-8 Cups
    Vegetable stock (warmed)
  • 1 Cup
    Vegan butter (doesn't have to be measured exact - you will just need a few spoonfulls here and there, so its fine to just keep the whole vegan butter tub available!)
  • 1 Cup
    Vegan cream (or soy creamer) (alpro vegan cream is best if you have access to it) - kept at room temperature
  • 4
    Mushrooms (chopped), (I prefer to use a blend of criminis, porcinis, and white mushrooms), all sliced uniformly, of course
  • 1 Tablespoon
    Garlic (minced)
  • 1 Teaspoon
    Chopped fresh thyme
  • 1 Teaspoon
    Chopped fresh parsley


  1. First you'll want to saute your mushrooms and set them aside so all you have to do is add them later. In a large saute pan, heat about 2 T vegan butter over high heat. As the butter is melting, add the garlic. Once you start getting a nice, shimmery cook on the garlic (careful not to burn it), add the mushrooms and stir a few times to make sure that all of the mushrooms are coated in butter - if you need to add a little extra, thats ok. Saute on med/high heat until the mushrooms are completely cooked. Set aside.

  2. In a large sauce pan, melt another 2 T vegan butter. Add the rice and stir. This is called "toasting". Toast until the rice is hot to the touch and the color should remain pearly white, not turn brown. Then, start to add your hot vegetable stock 1/3 at a time, while stirring constantly. Once you have added all of the stock, add your cream and continue to stir until the rice is done. You should end up with a thick and creamy rice. If the rice isn't done once you've added all the liquid, you can add a little warm water and keep stirring until you've got the right consistency. Then, add the mushrooms that you cooked earlier and the fresh herbs. Finally, add salt and pepper to taste. Stir everything together and serve piping hot!


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