Creamy, Rich and Vegan, Mushroom Risotto

I’m weird and accept it. It’s OK with me.

I scare waiters sometimes. I don’t mean to, but it just happens sometimes.

Creamy, Rich and Vegan Mushroom Risotto

9 years ago I stopped eating meat after I read Skinny Bitch.

1 year ago I stopped eating gluten and dairy to see if it would boost my immune system. It seemed to help.

So that means I eat fish, fruits, vegetables and some grains. Easy for me…tough on hostesses.

Luckily I love cooking, so learning new recipes is fun. It all changes each time I cut something else out of my diet.


Here’s my Mushroom Risotto recipe. It’s creamy, smooth and rich tasting but without butter or cheese. I use Dry Sherry and La Crema White wine in the process, which adds richness and lots of flavor.

For 2 people you will need:

The Creamiest Vegan, Mushroom Risotto

I like to cook with a decent white wine so we can enjoy the rest of it with the Risotto!

Here is a video of me making this dish. There must be a better way to film this than Iphone in one hand, White Wine, spoon and saucepan handle in the other ….I’ll work on it. I was also recovering from a long case of Laryngitis, so sound rather funny. Enough excuses, here it is.

So a couple of typo’s or speako’s…I wrote coconut oil and said olive oil. They both work and I use either one. The broth is vegan, NO-Chicken broth, I said Chicken. I also said to plate into a bowl! Plate onto a plate obviously.

This video stuff is harder than it looks.

If you’re not vegan you can always throw in butter, cheese and use regular Chicken broth…It will probably taste about the same. The Sherry adds richness and the quality of White Wine makes a difference.

The whole process takes about an hour, so give yourself plenty of time. The repetitive motion of the stirring is very relaxing to me, and the result is yummy.

Do you make Risotto?

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  1. May 5, 2015 / 5:20 pm

    That creamy mushroom risotto sounds so delish. The way I’ve been eating lately, I may soon be getting offers to pen ‘Fat Bastard’.

    • Jennifer
      May 6, 2015 / 11:38 pm

      Me too! Holiday splurges need to stop. Right. Now!

  2. Linda S.
    May 5, 2015 / 2:08 pm


    My daughter read the book too and that is when she converted to vegan. Just don’t ever buy the Skinny Bitch Bakery book…I bought a copy for my daughter and tested a recipe and it came out awful. I looked over some other recipes in it and it seemed like ingredients were missing or some of the directions were omitted. I ended up returning it.

    I will definitely try making this rice sometime, looks delish…ha ha you sound a little like Martha Stewart in your video. I’m always on the hunt for good vegan recipes so feel free to post some anytime.

    I’m having my family over for a Mother’s Day brunch and my daughter will be the only vegan there. You are right, it can be tough on the hostess…Brunch will be a little tricky but I’ve got some recipes in mind that should hopefully please everybody. 🙂


    • Jennifer
      May 6, 2015 / 11:37 pm

      Thanks Linda!! I adore cooking. I just need to perfect the process.

  3. Jen
    May 5, 2015 / 1:31 pm

    That looks delicious!

  4. May 5, 2015 / 12:07 pm

    Hi Jennifer, What a fabulous presentation you’ve put together and YES photos and videos are not easy to put together;) I’d like to try thins and I think the coconut oil is a wonderful addition. xxL

    • Jennifer
      May 6, 2015 / 11:36 pm

      You’re such an amazing baker Leslie!! I love to drool over your pictures and creations.

  5. May 5, 2015 / 10:17 am

    I’m impressed Jennifer with your video! Well done. And I love finding recipes that use wine. I always found red wine easier to cook with, white wine alone was not rich enough. You just gave us all the trick – add a bit of sherry. Thanks for the tip! I look forward to trying it out.

    • Jennifer
      May 6, 2015 / 11:35 pm

      It was hilarious to watch me juggle a phone, sauce pan and Shake that sautéed pan!!
      I’ll have to think of an easier way to film, next time.

  6. May 5, 2015 / 9:32 am

    Ooh this looks so good Jennifer and you did a really nice job with the video. You’re right, it is really tough but the font is perfect and clean and your voice sounded great eventhough you were recovering. We always have that Crema wine at my parents house, hehe. Anyway, back to the recipe!! I’m definitely going to try this because I made an instant Risotto here in Switzerland the other day and it was SO bad, so I need to actually try to make it like you. I’m really impressed you’re able to make so many dishes too and stick to your diet and it’s okay if it’s a little tougher for the wait staff, I think they’re used to it in California. :))


    • Jennifer
      May 6, 2015 / 11:33 pm

      They really are more used to it in California!! I’ve never seen an instant risotto. The slow process gives me time to sip the wine while I ladle and stir:)

  7. May 5, 2015 / 7:43 am

    YES, I DO make risotto!Yours looks DIVINE.Congratulations on the video…………….
    You are keeping UP with THE TIMES!

    • Jennifer
      May 6, 2015 / 11:29 pm

      You know me I always love a challenge.xoxo

  8. May 5, 2015 / 7:19 am

    Oooh, Risotto is one of my favorite dishes. I still eat everything, although I think I may be getting a little bit lactose intolerant w/old age. I will definitely try this recipe. It looks delicious! I may, however, add a touch of butter. Don’t shoot me, Jennifer!!

    Cheers, my friend, M-T

    • Jennifer
      May 6, 2015 / 11:28 pm

      Butter could only make it richer. Adding Parmesan cheese would do the same.
      Let’s chat next week!

  9. May 5, 2015 / 7:18 am

    Jennifer this sounds so delish and I have not made risotto in quite some time!
    Thanks so much for sharing!

    The Arts by Karena

    • Jennifer
      May 6, 2015 / 11:27 pm

      It’s a slow process and that appeals to me.

    • Jennifer
      May 6, 2015 / 11:26 pm

      As I listen to this, I wonder if my laryngitis will ever go away

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