Whey Risotto (GF & Vegetarian)

Whey risotto is a simple, vegetable based risotto that uses a bit of whey to add richness and acidity. It’s a flavorful and delicious meal!

I have a cheesemaking addiction. When it comes to making soft cheeses, I can’t help myself. It’s so easy, so affordable, and SO SATISFYING.

One of the side-effects of DIY cheese is a LOT of leftover whey. I make whey soup, whey waffles, and whey treats. However, my 10-year-old daughter has gotten into making cream cheese for her breakfast bagels, resulting in a whole lot more whey.

Using whey in risotto is a perfect pairing. It adds tanginess, creaminess, and richness. It also provides extra protein in this vegetarian main dish.

Notes about whey

Not all whey is created equal. Some whey is sourer than others. If you follow me, they you may have already read this distinction. (I include it in most of my whey recipes!) However, it is super important.

–> Acidic whey is whey from Greek yogurt, kefir cheese, or any cheese that is set over a long period (more than 4 hours). It’s also whey from cheese set with vinegar, lemon juice, or citric acid.

–> Sweet whey is from cheese that is cultured for less than 4 hours, and it’s only sweet for the first few hours, as it will continue to acidify.

If you want to keep sweet whey tasting sweet, freeze it immediately after draining.

I typically freeze whey in plastic yogurt containers so that it is fresh and sweet when I want to use it.

Seasonal flavors

Risotto is perfect for featuring seasonal vegetables. The basic recipe can be switched up to include whatever vegetables you have on hand!

Here are a few seasonal suggestions:

• Spring risotto: Replace the mushrooms with one bunch of fresh spring greens. Wash and chop the greens, then stir them in right before serving the risotto. This way they will be wilted but not cooked to a pulp when serving.
• Summer risotto: Use bite-sized pieces of asparagus instead of mushrooms. I like serving this type of risotto with a bit of fresh lemon zest.
• Fall risotto: Bite-sized cubes of butternut squash are a delicious fall replacement for the mushrooms. Peel and chop one small butternut squash, then cook the squash with the garlic instead of the mushrooms. I enjoy serving this risotto with 3 Tbsp of blue cheese, stirred in right at the end of cooking.
• Winter risotto: Make a bright pink risotto by swapping the mushrooms for 3 medium-sized beets. Peel and cube the beets, then cook them with garlic. This earthy combination is lovely when served with toasted pine nuts.

Here’s a video on how to make risotto, for anyone who is new to this dish: