Let’s Make CREAMY Vegan Risotto! Three DELICIOUS Flavours

Vegan Parmesan: https://youtu.be/GIbIWvk0f-o
Making a creamy vegan risotto might seem impossible without using dairy products, but a true risotto gets its divine texture from nothing more than the starch in the rice itself. The “secret” to a silky and creamy risotto is adding the liquid in a little at a time. In this week’s video, I’ll take you through each step so that you can make a stunning risotto, and then give you three different variations.

I made a classic mushroom risotto, tomato, herb & vegan feta, and then leek & extra mature vegan cheddar. Three very different flavour profiles; all are simple to prepare and sure to make a welcome addition to your recipe rotation!

Check the pinned comment for flavour variations, recipe notes and tips

In this video, you’ll learn;
✅ How to make creamy vegan risotto
✅ What rice to use for risotto?
✅ How to clean leeks
✅ How to air fry mushrooms
✅ How to use porcini mushrooms
✅ What is arborio rice
✅ Why does risotto need to be stirred constantly?
✅ Can risotto be frozen?
✅ How to use miso butter
✅ How to make vegan parmesan

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions

Vegan Risotto Ingredients:
Risotto Base:
3.5l (14.5 cups) Chicken Flavour Stock
2 tbl Nutritional Yeast
2 medium White Onions
2 tbl Extra Virgin Olive Oil
1 small head of Garlic
740g (4 cups) Arborio Rice
160ml (⅔ cup) Extra Dry Vermouth (only use this if it doesn’t have added botanicals! Use white wine or dry sherry if not)
3 tbl Miso Butter (link: see below)

Mushroom:
2 tbl Dried Porcini Mushrooms (hydrated in enough hot water to submerge. Keep the liquid)
200g (7.05oz) Baby Chestnut Mushrooms
1 tbl Vegan Butter
Pinch of Salt & Pepper
1 clove of Garlic
⅓ of the Base Risotto
¼ tsp Black Pepper
Small pinch of Salt
½ tsp Fresh Sage

Leek & Mature Cheddar:
2 Leeks
1 tbl Olive Oil
Pinch of Salt & Pepper
⅓ of the Base Risotto
1 tsp Fresh Celery Leaf
100g (1 cup) Extra Mature Vegan Cheddar
¼ tsp Black Pepper

Tomato, Herb & Feta:
400g (14.10oz) Can of Chopped Tomatoes
1 tsp Fresh Thyme
½ tsp Dried Marjoram
½ tsp Dried Oregano
¼ tsp Black Pepper
Pinch of Salt
Pinch of Sugar
⅓ of the Base Risotto
1 tbl Tomato Puree/Paste
½ tsp Garlic Powder
Vegan Feta to garnish

Mentioned Links:
Miso Butter-Stuffed Tofu: https://youtu.be/wBrfH_dk5bo
Polenta Crisps (Vegan Parmesan): https://youtu.be/GIbIWvk0f-o

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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!

Timestamps:
00:00 – Let’s make creamy vegan risotto
01:13 – Prepping the mushrooms and leeks
03:34 – Starting the creamy risotto base
07:51 – Slowly adding stock to the creamy risotto
08:18 – Creating the flavour base for the tomato risotto
09:20 – How to make a vegan cheese tuile
11:43 – Creating the three different creamy risottos
14:08 – Let’s eat creamy vegan risotto!

And feta and then I’m going to do leak and mature cheddar if you’d like to learn how to make more delicious things like these lovely rotos like this video subscribe to the channel tap the Bell icon if you want to be alerted as soon as new On’s published I’ve got a packet

Of baby Chestnut mushrooms that’s going to be for the mushroom one funly enough and I’ve got some leaks as well for the other one my plan is to air fry these just so then I can Chuck it in the air fryer and not have to use up another

Burner on my stove uh so I’m going to get those done now just prepped um and then I can put them in a bit later on I just want them done and out the way so I don’t forget while we’re here I’ll also show you these so that was a handful of

Dried porini mushrooms that I just hydrated in boiling water so they plump up kind of I don’t know maybe three or four times a size we’re going to use the mushrooms in the the risotto itself but we’ll also use that liquid just for some extra flavor and I’ve got my air fryer

Basket here I’ve lined it with foil and I created like a a lip there can you see as like a divider CU I’ll do the leaks on one side mushrooms on the other not crucial but because I’m going to do like garlic mushrooms I want to keep that

Flavor away from the leaks so I thought that would be a nice way of doing it for the mushrooms I’ve got a bit of paper there that I’ll just use to wipe off any mud if I see it they’re quite small ones so I think I might just do that into

Quarters just like that I think that will be cuz they’ll probably shrink to about half the size by the time they cooked I opted for the chestnut which I think are criminy in the states um just cuz they’re you know fairly easily available at the supermarket um they’ve got a nice flavor

Kind of mild but do feel free to use oyster or I don’t know shitake anything you like really any that of that sort of size I’m just leaving whole got two leaks so I’m going to take off the very dark green bit cuz it is quite tough split this top

Layer peel that back cuz you’ll see it’s full of mod give it a rinse cut those into sort of inch thick chunks and then I’ll arrange the little pieces in the basket drizzle some oil on the leaks and then for the mushrooms I’ve got about a tablespoon of vegan butter

That I’ll just cut into small pieces and I’ll scatter those in amongst do salt and pepper over Everything and then I’ll pop some crushed garlic and herbs on the mushrooms sort of 5 minutes towards the end of the cooking so I’ll put this in the air fryer but I’m not going to turn it on yet now we’ll move on to making the risoto itself the key to a good

Risoto is the rice that you use so this is a boreo rice it’s a very short grain Italian rice that’s really starchy the trick to cooking it is adding liquid in really slowly letting it absorb and cook out then you add a bit more um and what

Happens is it’s the friction of the rice grains rubbing against each other that kind of releases the starch it is a bit of a painstaking process but it is worth it uh so if you see people adding cream into a risoto it’s not how you make it

He doesn’t need any dairy products in there other than cheese you know that kind of butter it doesn’t need any cream it’s the starch that makes it creamy you can cheat it obviously and use a basmati rice and but it’s not a true risoto so

I’m going to set a pan up at the back that’s going to have stock in it I’m going to do around 3 and 1/2 l of water cuz I’m going to make quite a big quantity of risoto cuz I want to freeze some I’m going to use some of this musle

Plant-based chicken flavor stock powder I’m going to do around a tablespoon and a half and then once I add the extra water then I’ll test it again then to boost up the Savory umamin and kind of lean into the cheese aspect a little bit I’m going to add some nutritional yeast

I’ll do about a tables spoon kind of looks like fish food but it tastes incredible it’s like cheesy nutty let great popcorn topping so just going to keep that warm on the stove I’ve added the second kettle of water and I did another 1 tblspoon of nutritional yeast

And probably another four of the stock powder we’ve got two kind of medium white onions feel free to use whatever you like I’m just going to do a very simple dice on there once you made a series of vertical cuts and do horizontal I’ve got two tablespoons Oro

Of extra virgin olive oil heating up in the pan and once the oil comes up to temperature drop the onions in and we’re going to fry these off until they start going a bit translucent so probably 8 to 10 minutes something like that make sure everything’s coated in the oil I’m going

To use some of this miso butter that’s still left over from making the stuff tofu so I’m going to hold off on adding any salt cuz this is quite salty but if you haven’t got that do feel free to add a little a little bit of salt in um but

Bear in mind your stock is also going to have salt in it as well I’ve crushed down a whole head of garlic garlic is Tiny in the UK at the moment don’t know what’s going on I’m going to put most of it in but I’ll keep that amount probably half a

Teaspoon or so for the mushrooms fry this off for a couple minutes you want to stir it quite often once the Garlic’s in just so it doesn’t burn this is the rice I’m going to use looks like a massive quantity because it is but I

Want to have some that I can put in the freezer for emergencies four cups of the aboro rice which is about 740 gr so I’m going to fry this off for no more than 2 minutes it just helps get a bit of extra flavor onto the rice I’m

Going to add in some vou this particular one that I use it just tastes like white wine I know some of them have got herbs in there as well you want to avoid that one but this is basically just um like a shelf stable white wine which is great

Cuz it doesn’t go off or it takes ages to go off so there’s that much left in the bottle and I might even Chuck that whole thing in that’s my half cup measure so I’d say it’s probably 2/3 of a cup something like that I’m going to turn the temperature

Down a bit onto a five do feel free to skip the wine if you you know if you either don’t want it or you know you avoid it for whatever reason so you can kind of see already hopefully let me try and zoom in a little bit for you it is

Already going a little little bit creamy which is the star starting to release so I’m just going to cook this out a tiny bit longer just until that kind of pungent alcohol smell goes because then we’re just left with the nice flavor of it rather than the actual boozy nness of

It in the past I’ve added red wine at this stage red wine and tomato and red onion makes it really nice with AO okay now it’s time to start adding liquid so I’m going to do I think like two Ladle fulls something like that and this part adding the liquid

That is is the most laborious part of the process you do need to take it kind of slow and steady cook it off until all of it’s absorbed and then add a bit more and a bit more whenever it gets to the point where it’s kind of dry on the

Bottom of the pan that’s when you know you can add a bit more stock because the rice is absorbing up most of it but you are also losing a bit through the steam as well for the Tomato herb and Fetter one I’m going to use a kind of chopped

Tomatoes I might put this in a pan now and start it cooking off just to get some of that flavor off you know cuz it’s quite Tangy I want to mellow it out so I might as well just Chuck it in the pan and then it can be you know on a

Very low temperature so I’ve got the pan of the tomatoes just bubbling away there at this stage of the cooking you really only want to be on a medium kind of heat cuz any hotter and it’s just going to start evaporating more liquid I’m going to add a few flavorings into the

Tomatoes now cuz then that can all be kind of mingling together I’ve picked about a teaspoon of fresh thyme got half a teaspoon Oro of dried margarine and about half a teaspoon of dried oregano some black pepper pinch of salt and then I’m adding a small Pinch of Sugar just white granulated sugar

Just to help bring out some of the sweetness of the tomatoes that a stir just had a random idea that I want to try out I’m going to see if I can make a TW out of vegan cheese a TW is like a very thin crisp crackery type thing so I’ve rolled

Up piece of Grease prooof paper just makes it easier to get in the pan it’s just a little cast iron pan uh put that on five I think grated some of this Cathedral City extra mature I’ve not tried this one before so I’m looking forward to it but I’ve done that on the

Microplan so it’s very fine quite fluffy and then I’ll try and get it in a somewhat even layer I’m hoping this is going to melt and then when I take it off the heat it will cool back down and be crispy especially cuz vegan cheese is

Made with a lot of starch just show you the TW yeah might leave it on for another minute or so just to see if I can get a little bit more color but yeah I think that’s going to work quite well okay so the risato it’s almost there I think so

It’s really lovely and creamy and when I try a bit there’s still a little bit of texture right in the middle it’s nice and alente I’m going to put one more Ladle full in let’s to why not and I’ll let this absorb just while I deal with the porini mushrooms so for

The porini I’m just going to take a few out the dish and give them a squeeze just to get that liquid out and then I’m just going to kind of shred it down quite fine so shredding the porini down just so it’s nice nice and fine not a crucial

Ingredient although it does add a nice bit of depth and extra flavor so I’m going to put some of the mixture on the counter and then I’m going to squash it with a tiny little bit of chalkness right in the middle and that’s what we want to finish the risoto I’m going to

Add in little bits of that miso butter so I’m just going to take spoonfuls like that maybe do two to start with I’ll link to that in the video descript description for you it’s very easy to make the Miso butter adds a nice bit of kind of umami funkiness and it’s kind of

Taking the place of Parmesan like you’d put a non-vegan version okay so I’m going to put the leak and mushrooms on 15 minutes at 165 so now I’m going to roughly divide into three going to push this pan onto the back and just have that on a very low

Heat pull the tomatoes to the front and a spoon very simple it’s just a case of incorporating this very gently so I don’t flick bright red tomato all over a pale top we’ll let that absorb some of the liquid from the tomatoes I’m just going to add a touch of tomato

Puree tablespoon something like that just going to finish off my tube just going to have to touch more garlic so like half a teaspoon of of powdered garlic I’m just going to DeCamp this into something else and give the pan a quick clean we’ll do the leak and

Cheddar now so I’ll take half the remaining mixture there some extra flavor of chopped up some celery Leaf it’s just the Filly bit you know in the middle of a stalk of celery so about a teaspoon or so of that I’ve got about a cup of extra mature vegan cheddar probably 100

Gish black pepper might need to add a touch more stock just because the cheese is going to thicken this up a bit but we’ll see if you want more salt feel free to add more salt but for me that cheese is nice and tangy bit salty bring big pot back

To the front so I’m going to add that mushroom liquor that’s what it’s called liquor but I’m going to do it in spoons because porini can be really gritty so I don’t want to just dump the whole dish in I’ll take it out this way and and and

Then that way the grit will stay on the bottom I don’t know how well that’s going to pick up on camera but there’s lots of crud at the bottom of the dish so stir that in instantly the smell changes it’s really rich and deep add in the chopped porini black

Pepper I think a slight Touch of salt less than qu of a teaspoon though just a little little pinch I’m not adding any cheese into this one let’s wait for the mushrooms and leaks and then we’ll do some eating so the Tre of rotos is already ready looking amazing smelling even

Better it’s time to dive in this is the cheddar and leak one texture is lovely and creamy that mature cheddar that I use is very very Tangy and Umami and the leaks are really nice and sweet which is really nice together M and the risoto itself still got a little bit of texture

Right in the center of the grains but mat really nice and soft creamy that’s the TW that I made M it’s very humid in the kitchen and they’ve been standing for at least half an hour so they’ve softened up a bit but yeah as an idea it works that’s the tomato and

Feta M it’s very fresh and vibrant whereas the leak and cheddar was more comfy cozy kind of thing whereas this is zingy light and vibrant I think you could even tolerate some black olives in there that would work quite nice as well it’s like um like a

Pizza and that vegan feta that I put on top just add a nice bit of salt extra bit of creamy Chang classic mushroom rato the only thing I put in there to give it that color is the porini liquid so yeah it’s a really nice thing to have

In the cupboard the dried ones I scattered on the garlic mushrooms once they were done out of the air fryer M Umami Rich deep flavors not too salty though there just lots of depth in flavor M I made up some vegan parmesan earlier so it’s like um you know like

The stuff you buy pregrated it’s that kind of texture I’ll link to it down in the description for you it’s just cashews blitzed with salt MSG nutritional yeast onion and garlic and it tastes just like the cardboard stuff you know the stuff in the cardboard chebe yeah it add a really nice cheesy

Kick to it and that stuff keeps the weeks in the fridge it’s really nice on pasta all that kind of stuff I’m going to put a fair bit in the freezer I think especially the Tomato one cuz there’s quite a bit of that I guess I messed up

The calculation texture is going to degrade in the freezer there’s no getting past that it’s going to go softer if I don’t sink ahead and defrost it fully I’ll probably put it in a saucepan with a bit of water maybe a bit of stock maybe even oat milk and just

Let it go really slowly and defrost the block that way keep it on like a three something like that and then once everything’s thed then start bringing the temperature up higher maybe adding a touch more herb or cheese or something just to liven it back up again but I

Think as an emergency meal it’s going to be perfect but I’m sitting and editing I’m going to put some other ideas down in the pinned comment for you just other flavor combinations that kind of thing so make sure you check down there I want to take this opportunity to say hello

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