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Whey Risotto (GF & Vegetarian)

How to use up leftover whey in risotto
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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!

Ingredients

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  • 4 cloves of garlic, finely diced
  • 4 cups of mixed mushrooms, sliced
  • 2 Tbsp olive oil
  • 2 cups Arborio rice
  • 8 cups of stock
  • 1 cup of whey (you can use more, see notes for details)
  • 2 Tbsp butter
  • 1/2 tsp salt, to taste
  • Optional: 1/2 cup of ground almond flour
  • 1/2 cup of grated Parmesan cheese

Instructions

  1. This recipe can be made with all sorts of different vegetables. See the section above for 4 seasonally-inspired options! If you’re new to risotto, check out the video above which shows each of the steps.
  2. Heat the oil on medium in a large pot. Add the garlic and mushrooms with a pinch of salt. Fry for 2-3 minutes, until the mushrooms start to sweat. Add the rice and cook for another 3 minutes, stirring occasionally to make sure the rice is nicely coated in oil.
  3. Reduce the heat to low and add in 1 cup of stock. Stir to mix well, then add in the remaining stock and whey.
  4. Put the lid on the pot and cook until the rice is soft and the liquid is absorbed about 20-30 minutes. Stir 3-4 times during the cooking process to prevent any rice from sticking to the bottom of the pot. If you’re using sweet whey, it may curd and form whey ricotta. This is perfectly fine and a delicious addition to your risotto.
  5. When the rice is cooked, remove the risotto from the heat and stir in the butter. Taste and add salt, if needed (it will depend on the saltiness of the stock). I also like to add a 1/2 cup of almond flour. It adds creaminess to this dish as well as increasing protein.
  6. Serve with freshly grated Parmesan cheese.

Notes

  • Taste your whey and adjust the amount used accordingly. You need 9 cups of liquid for this recipe. The recipe was written for basic acid whey (Greek yogurt, kefir cheese, older whey).
  • If you’re using fresh, sweet whey feel free to use up to 3 cups of whey with with 4 cups of stock. If you aren’t sure whether your whey is sweet or sour, taste a bit first. 

Nutrition

Find it online: https://www.fermentingforfoodies.com/whey-risotto-gf-vegetarian/