Creamy Risotto

Creamy Risotto


  • Veggie broth (I use Edward & Sons Garden Veggie Cubes)
  • Dried risotto
  • Mushrooms
  • Onions
  • Celery
  • Garlic
  • Cheese


  1. Side step: warm up the veggie broth on the stove
  2. Saute olive oil, chopped onions, mushrooms, celery, and garlic (in a different pan than the broth)
  3. Add in about 1 ½ cups of dried risotto
  4. Once soaked up in the oils, add in a splash of white wine
  5. Ladle in veggie broth and mix it all together (cover the pan with a lid to heat up)
  6. Keep adding in more broth a little at a time until it is soft (give it time to soak up the liquid)
  7. Once it is soft, add in the cheese, and let it soak in for another minute until it is all cooked and ready!