Diet Water
Another Diet Water recipe guest post! This one is from my long time friend Katie. She’s pretty awesome (read: VERY AWESOME). We’ve had quite a few crazy adventures together. I was even her prom date (true story). My mouth is already watering thinking about risotto, I haven’t had it in way too long. Be sure to stop by her blog to check out more recipes, crafts, and random goodness! 🙂
Hello friends & fellow readers of Oh Dear Drea!
I’m Katie!


I’m a dreamer, thrifter, crafter, foodie, and as of recently—blogger!
I am so thrilled & delighted to do a recipe post for diet water!
My own diet is probably 93% vegan, 6% vegetarian & 1% pescatarian. Most of the things I make are vegan-ish though some of the ingredients aren’t always 100% certified, so be sure to make whatever adjustments you need.

So, let’s get to it! This recipe is for Risotto- a way of cooking rice to a creamy consistency. It’s a delicious dish that can stand alone as a meal or with any kind of protein or tasty greens. RIsotto is naturally vegan friendly so you’re non-vegan friends will be surprised with how tasty, filling and surprisingly cheesy it is! This recipe is very flexible- you can add whatever veggies or herbs you have fresh, this particular one is for a mushroom risotto.

What you need:
(serves 4-6)
extra virgin olive oil
1 & 1/2 cups arborio rice
2-4 cups vegetable stock
mushrooms (baby bellas prefered, I added baby buttons and shiitake as well)
1 cup dry white wine (preferred, but whatever you have open is fine)
earth balance (or your preferred butter substitute)
shallots (preferred, any onions will do)
garlic & herbs/spices (I used parsley, oregano & thyme)
nutritional yeast (optional but totally recommended!)


oh, and just be prepared to stir… a lot.


What to do:


Start with the mushrooms. I chopped them and mixed them in a big bowl. You want about 2 cups chopped. Sautee them in EVOO with salt & pepper until they are tender, and set them aside to sit in their own tasty juices.

Take a heaping glob of Earth Balance and drop it in a heavy bottomed pot over medium heat. In another pot bring your veggie stock to a boil, and then bring it down to low heat. You’ll be adding the stock gradually and you want it to be hot but not boiling.

chop your shallots (about 2-4 of them) and add them to the heavy bottomed pan with the Earth Balance once it has melted. When they are soft, add the garlic. I love garlic so I added about 4 or 5 cloves, but a normal person would probably like about 2.

Before you add any liquid, you want to add the rice (about 1 & 1/2 cups) into your buttery shallots. Most risotto recipes will tell you to toast them until you “smell a nutty aroma” or about 2 minutes or so. Any time I have done this I’ve found that no matter how long I cook the rice it is always a little crunchy. I like to just stir it until the rice is evenly coated, and then maybe another 30 seconds after that.

Then add the wine! If you’re like me and you usually don’t have an open bottle of white wine, Sutter Home sells a Sauvignon Blanc that comes in a mini 4 pack which is great because you can just use one bottle and save the rest for another day. However, it is not a vegan friendly wine. If your grocery store doesn’t have a list, you can find which wines are vegan friendly here or here. I just happened to have a bottle of Bubo Pinot Grigio (an impulse buy at Whole Foods) opened so I just used that. Stir and stir until most of the liquid is absorbed.

Then you can start adding the veggie stock. I add about 1/2 a cup at a time. Add it in and stir and stir until the liquid is absorbed (did I mention you would be stirring a lot?). Repeat and repeat until you have used up all of your veggie stock. Be patient, this will take about 30 minutes or so. Try to be on top of the stirring as much as possible but you can certainly take a break to prepare other dishes. Try a piece of the rice, and if it is nice and tender then you’re good to go. If not and you’re out of veggie stock, add hot water (or wine if you have it), and keep cooking it down.

Remember those mushrooms? Add those in and stir them until their tasty juices are absorbed into the rice. Then add some spices to taste. Obviously the fresher the better, I’d prefer fresh parsley but I was out, so I used dried parsley, oregano and thyme. Sprinkle in as much nutritional yeast as you’d like to get a nice cheesy consistency.

Enjoy this risotto on it’s own or add your favorite proteins or greens! I topped mine off with some brussels sprouts and tempeh.


As I’ve said, this recipe is very flexible. Try adding some spinach or kale right into the dish. Or adding some beets will give it a fun hot pink color and it’s also delicious! For a different taste, I’ve also done a combination of curry, tumeric and paprika. Since risotto is sort of a time consuming meal, and is really best when served immediately, you could consider doubling the batch and putting the leftovers into cake size balls in a muffin tin in the freezer. Then you can take them out as you please, bread them and fry them for amazing little crunchy risotto patties! (This might actually be my prefered way to enjoy this meal.)

Thanks for reading—I hope you enjoyed my recipe! Be sure to share your ideas, questions, or just stop by and say hello at  Hydrogen Jukebox!
And an extra big thanks to Drea (and Miss Marlowe) for having me!


Vegan Notes: As Katie said, the nutritional yeast is optional, but I’m going to second her and say: it’s highly recommended. If you haven’t heard of it, or tried it, I highly recommend you do. It adds a bit of “cheesy” goodness to any vegan meal. Also, as Katie mentioned, you can use any vegetables to make a variety of different risottos and/or roasted mushrooms in a risotto? AWESOME.
Also, Did you attempt the Kathleen’s naan pizza? I did, it was delicious! I ended up making my own sundried tomato/basil sauce because the only one I found in-store contained milk products. I used a simple flatbread because I was hungry and impatient to make nann 🙂  Also, I added an extra spoonful of the tandoori paste because I really do love my spice! If you haven’t made it yet, DO IT! nom nom nom.
naan pizza
oh, and this:

prom dates<3


Do you have a vegan (or easily veganized) recipe you’d like to share here on ohdeardrea? Contact me at


  1. I just stumbled upon your blog, and I love it. My husband and I are vegan, so I'll have to submit a recipe.

  2. Umm yeah I have a few recipes! :).

    I would love to be able to eat rissoto but I'm highly sensitive to rice :(. Well done Katie!

  3. This looks delicious! I've never made risotto myself, but I've had it before and really like it. I definitely wanna try this recipe.

  4. Okay- there are tons of things I need to try. I need to make her version on mushroom risotto. I make a killer risotto in lemon cups <3 and I still need to make that pizza! anddd I need to try nutritional yeast.

    man, I'm hungry.