Food, Nutrition and Cooking

Sari’s “Creamy” Risotto


Risotto takes a bit of patience so make sure you have about 45 minutes to an hour and can babysit the pot.

12 oz Arborio Rice uncooked (1.5 cups)
4 cups heated low sodium stock (vegetable or chicken)
1 medium onion, chopped or 4 large scallions, chopped (white and green parts)
8-12 oz portobello mushrooms, roughly chopped
1/2 cup carrot tops, roughly chopped
1/2 T olive oil
2 T parmesan cheese, preferably Parmigiano Reggiano
4 oz dry white white
1/4 cup vanilla almond milk
salt and pepper to taste

In a medium sized heavy bottomed sauce pan, saute the onion and mushrooms in the olive oil until onions are lightly golden and a fair amount of the mushroom liquid has evaporated. Add the rice and stir until it is well coated and translucent.
Add the chopped carrot tops and the wine and cook until evaporated simmering gently.
Add stock 1 cup at a time and cook (at a simmer) until evaporated/absorbed before adding each remaining cup one at a time and letting the liquid evaporate/absorb between each addition. This may take 20 minutes to 45 minutes depending on your pot and stove.
When the rice has absorbed most of the liquid add the almond milk and the cheese, take pot off of the heat, cover and let stand a few minutes before serving.

Serves 6-8

Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog,, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

2 thoughts on “Sari’s “Creamy” Risotto

  1. Sari

    This sounds like a great recipe. Many of my favorite ingredients, although I¹ve never, ever tried almond milk. Is it healthier than fat-free cow¹s milk?

    Not sure I have the patience, or motivation to attend to such demands, but it¹s very tempting. Almost makes me want to cook for someone.

    Hope you, Matt, and the ³kinder² are all well. Would love to see you in the very near future.

    Ruth L.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s