It’s been a really cold January and so I’ve been working on recording my recipes for healthy comfort foods – this one for Creamy Vegan Risotto. Here’s a meal you can cook with just one pot and in just over 30 minutes and with very few ingredients! My secret to happy cooking!

Arborio rice is a sticky rice and has its own natural creaminess when cooked over a slow flame, so this is a great winter comfort food that had no dairy! Enjoy that unctuous texture without the heaviness or allergens of milk or cream. Children often really love seasoned rice as well. It’s like a pasta meal but Gluten Free as well!

What to put in your risotto though so that you get some vegetable content and make this a balanced meal – you can use squashes, asparagus or green beans, though here I’ve opted for two super foods! Sweet potato and Portobello mushroom! With many things in life, timing is everything, so below I’ll explore when to add these during the cooking process so that the rice is al dente and creamy but not too sticky and the sweet potato is soft but still has a cubed substance to it.

Great ready for a delicious, cozy, straightforward evening!!!


For this recipe you’ll need:

1 or 2 cloves of garlic chopped

1 or 1 ½ cups of Arborio rice

3½ – 4 cups (1 box) of low sodium vegetable stock (I prefer Organic PC brand but check for a broth without too much tomato in it

1 small sweet potato in 1 inch cubes

1 large Portobello mushroom in 1 inch cubes

A generous dash of sage

A generous dash of thyme

½ teaspoon of salt

Cooking Creamy Vegan Risotto

First, put some olive oil in a saucepan and heat it up and lightly fry the garlic.

Next, add the Arborio rice and make sure the grains are all covered with oil and cook for a few minutes.

Begin to add the vegetable stock one quarter cup at a time and stir constantly. Think of this as a moving meditation!!

Once you’ve stirred in half of the stock, after about 10 minutes) add the sage, thyme and salt as well as the sweet potato. Continue to stir and add the stock as needed. Add the Portobello about 5 minutes later.

Cooking Risotto with Portobello

When you’ve used most of the stock and have been stirring for about 20 minutes, taste a few of the grains and check the texture. Then you can also put a fork in the sweet potato and see how tender it is. Decide how much more stock to use and continue to stir.

When the rice is al dente (tender but still slightly firm to the taste) and the dish is light and cooked with a smooth yet not too sticky texture, your Creamy Vegan Risotto is ready!

Serve warm!

If you like this recipe, we publish one each month. And we’ve got great video recipes on!