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Vegan Risotto

Linda M. Harris
This Vegan Risotto is a creamy, comforting, and dairy-free take on the classic Italian dish.
Made with Arborio rice, vegetable broth, and simple plant-based ingredients, this risotto achieves a rich and velvety texture without any butter or cheese.
It’s easy to customize with your favorite vegetables, herbs, and seasonings, making it a versatile and satisfying meal for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Italian, Vegan
Servings 4 Servings
Calories 350 kcal

Equipment

  • 1 Large saucepan or deep skillet
  • 1 Medium pot (to warm vegetable broth)
  • 1 Ladle
  • 1 wooden spoon or silicone spatula
  • 1 Cutting Board
  • 1 Sharp knife

Ingredients
  

Base Ingredients

  • 1 tablespoon olive oil or vegan butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine optional, can be substituted with broth and lemon juice
  • 4 cups vegetable broth warmed

Flavor Enhancers & Add-ins

  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ¼ cup nutritional yeast or vegan Parmesan
  • 1 tablespoon lemon juice optional, for brightness
  • 1 teaspoon fresh thyme or parsley chopped

Optional Vegetables (Choose Your Favorite)

  • 1 cup mushrooms sliced
  • 1 cup asparagus chopped
  • 1 cup peas
  • 1 cup butternut squash diced and roasted
  • 1 cup spinach roughly chopped

Instructions
 

Step 1: Prepare the Ingredients

  • Finely chop the onion and mince the garlic.
  • If adding vegetables, prep them accordingly (slice mushrooms, chop asparagus, etc.).
  • Warm the vegetable broth in a medium pot over low heat.

Step 2: Sauté the Aromatics

  • In a large saucepan, heat olive oil or vegan butter over medium heat.
  • Add the chopped onion and sauté for 2–3 minutes until soft.
  • Stir in the garlic and cook for another minute until fragrant.

Step 3: Toast the Rice

  • Add the Arborio rice to the pan and stir continuously for 1–2 minutes until the grains become slightly translucent around the edges.

Step 4: Deglaze with White Wine (Optional)

  • Pour in the white wine and stir until mostly evaporated.
  • If not using wine, skip to the next step.

Step 5: Gradually Add Warm Broth

  • Add a ladleful (about ½ cup) of warm broth to the rice, stirring gently.
  • Allow the rice to absorb the liquid before adding more.
  • Repeat this process, stirring occasionally, until the rice is creamy and cooked to a slightly firm (al dente) texture, about 18–20 minutes.

Step 6: Incorporate Vegetables and Seasoning

  • If using quick-cooking vegetables like peas or spinach, stir them in during the last few minutes of cooking.
  • If using mushrooms, asparagus, or butternut squash, cook them separately and add them in now.
  • Season with salt, black pepper, and nutritional yeast or vegan Parmesan.

Step 7: Finish with a Creamy Touch

  • Stir in a small amount of vegan butter or a drizzle of olive oil for extra richness.
  • Add a squeeze of lemon juice for brightness.

Step 8: Serve and Garnish

  • Remove from heat and let the risotto rest for a minute.
  • Garnish with fresh thyme or parsley.
  • Serve warm and enjoy!

Notes

  • Substitutions: If you don’t have Arborio rice, use Carnaroli or Vialone Nano for similar results.
  • No-Oil Option: Sauté onions and garlic in vegetable broth instead of oil for an oil-free version.
  • Protein Boost: Add chickpeas, white beans, or toasted nuts for extra protein.
  • Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to restore creaminess.
Keyword Vegan Risotto