When we traveled to Portugal last year, we ate so much good food.
One of the dishes was a vegetable risotto the restaurant was able to make vegan-friendly by omitting the cheese and butter. Perhaps a cardinal sin in making risotto, but they obliged. One bite in and recipe inspiration was born.
History of Risotto
Risotto is a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created.
Our plant-based version is not traditional, but is dairy-free and equally delicious!
This vegan, gluten-free, oil-free risotto is made with 8 ingredients in 30 minutes from start to finish!
It starts with fresh vegetables sautéed until just tender. We went with bell pepper, broccolini, and asparagus, but go with whatever is available and in season for you.
Next, start cooking the risotto by sautéing shallot and then adding arborio rice and white wine for flavor.
Once the wine cooks down, add warmed vegetable broth one ladle at a time and stir as it cooks until “al dente.” Then just add your vegan parmesan cheese and the sautéed vegetables and you’re good to go! It’s that easy.
A few things to keep in mind with risotto:
- Always use warmed vegetable broth so it doesn’t halt the cooking when added to the rice.
- Stir frequently as the rice cooks to prevent sticking.
- Cook the rice at a simmer instead of a boil so the rice can cook slowly and evenly.
- Cook until just “al dente” to avoid gummy risotto.
We hope you all LOVE this dish. It’s:
Creamy
“Cheesy”
Flavorful
Loaded with fresh vegetables
Easy to make
& So delicious
This would make the perfect weeknight meal when you need something that’s incredibly satisfying and comforting in a hurry. It would make a delicious entrée or side dish, and it would also work well for dinner parties, as it’s a versatile side dish that complements just about any main.
If you’re into rice dishes, also be sure to check out our Vegan Fried Rice, Mushroom & Leek Risotto, 30-Minute Cauliflower “Rice” Stir Fry, Cheesy Cauliflower Rice & Broccoli Bake, and Veggie Brown Rice Sushi.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Vegetable Risotto (30 minutes!)
Ingredients
RISOTTO
- 3 1/2 – 4 cups vegetable broth (warmed on the stovetop // store-bought)
- 2 Tbsp water (or oil), divided
- 1 small bundle asparagus (ends trimmed or 1 small bundle broccolini, stalks trimmed (we used both))
- 1 medium red bell pepper (seeds + stem removed, thinly sliced)
- ~1/4 tsp each sea salt and black pepper
- 3/4 cup thinly sliced shallot
- 1 cup arborio rice
- 1/4 cup dry white wine (or sub more vegetable broth)
- 1/4 cup vegan parmesan cheese (plus more for serving)
FOR SERVING optional
- Fresh chopped parsley
Instructions
- In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In the meantime, heat a large pan over medium heat. Once hot, add half of the water (or oil) and the asparagus (and/or broccolini) and the red bell pepper. Season with a pinch each salt and pepper and sauté until just tender and slightly browned – 3-4 minutes – stirring frequently. Cover to steam and speed cooking time. Remove from pan, uncover, and set aside.
- Heat another large rimmed pan over medium heat. Once hot, add remaining water (or oil) and shallot. Sauté for 1-2 minutes or until softened and very slightly browned.
- Add arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine (or more vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
- Using a ladle, add warmed vegetable broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.
- Continue to add vegetable broth 1 ladle at a time, stirring to incorporate, until the rice is “al dente” – cooked through but not mushy. This whole process should only take 15-20 minutes (may take longer if making a larger batch).
- Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. Also add vegan parmesan cheese and most of the cooked vegetables, reserving a few for serving. Stir to coat (see photo).
- Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
- To serve, divide between serving bowls and top with remaining vegetables, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
- Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. We haven’t tried freezing this recipe.
Video
Notes
*Nutrition information is a rough estimate calculated with water (not oil).
Cheryl Howard says
I made this as described, and used homemade vegetable broth. It was delicious! It always seems to take me longer than the recipe says when I make risotto, and this recipe was no exception. It was worth the wait though!
Both my husband and I liked it, and he’s not a vegan. Will make this again.
We’re so glad you enjoyed it, Cheryl! Are you using warmed vegetable broth? If it’s directly from the fridge, it will take longer to cook.
Jenn says
Loved it! Like other commenters have said I’d likely make this again but as a side, or double the recipe. We had almost the whole thing polished off the first night I made it (and that was with a couple other things on the plate), and only had a little left for lunch the next day. Only thing I changed from the original recipe is that I used broccoli instead of broccolini (the grocery store didn’t have any available).
We’re so glad you enjoyed it, Jenn! Thanks for sharing!
Linda Dinnocenzo says
I used green beans instead of asparagus because that’s what’s in the garden and steamed them in the side. I sautéed onion , garlic , sweet pepper and chili pepper before adding the rice.
Love the swap! Thanks so much for sharing!
Kristina says
This was my first try at making risotto ever and I’m honestly pretty proud of myself. I think the recipe was great and easy to follow. I think I should’ve used an unsalted vegetable broth and I definitely needed to cook the rice for longer. For some reason the rice was still a little hard. It turned out great though, I’m so thrilled I was able to make this and it was edible lol. I’m definitely going to try again.
Thanks for sharing, Kristina! Yes, it sounds like the rice needed to cook longer and perhaps additional broth if there wasn’t enough to keep it cooking.
Ericka says
Loved the recipe and was a big success with the family. I used what was in the fridge, mostly green veggies, next time definitely using a bell pepper to add some color. It was delicious and creamy. I added some puréed cauliflower with nutritional yeast at the end to make it even creamier. Cooked 2 cups of rice and fed 4, everyone had 2 servings :)
We’re so glad everyone enjoyed it! Thanks so much for sharing, Ericka!
Alexandra says
Wow, this dish was excellent! This was my first time making a risotto recipe and found it easy to follow. I seriously want to eat the entire thing myself but will save some for tomorrow so I can enjoy it again.
We’re so glad you enjoyed it, Alexandra! Thanks so much for the lovely review!
Heather says
Delish. Barely enough to feed our family of 2 though, probably want to double the recipe for larger families. Definitely need to beef it up with lots of veggies. Asparagus, peppers, broccolini and spinach. Didn’t use the white wine and used nutritional yeast instead of the vegan parm. Totally LOVE the arborio rice. Will be a repeat recipe for sure!
Thanks for sharing your experience, Heather!
Lauren says
I made this a few nights ago. We didn’t have any white wine, so just used more veggie broth. Also, our asparagus are just coming up in our garden so instead of those I used the flowering stalks of our kale instead of them and it was great! I also didn’t have broccoli, so tossed in frozen peas, which worked well too. It took a little longer to cook the rice, but that may have been because I was using our giant cast iron pan (15″) on a smallish burner. It was delicious, thanks!
How great! Thanks for sharing, Lauren!
Evgeniya says
I’ve made it twice in the past 2 weeks! Absolutely delicious! I didn’t have arborio rice when I made it for the first time, but white rice worked well too.
Thank you for this recipe ❤️
We’re so glad you enjoyed it, Evgeniya! Thanks so much for the lovely review!
Rebecca says
This was amazing! I used your recipe for chicken stock for the broth and added fried maitake mushrooms. Super yummy.
Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lisa says
Do you think adding miso into the broth would taste good? I’m looking forward to making this tonight for some neighbors! I’ve already sauteed up sweet potato, red cabbage, red pepper, broccoli, red onion, and caramelized some onions. I made your mushroom risotto for Valentine’s Day and it was a huge hit with my husband and my 5-year-old!
So glad to hear it, Lisa! And hmm, we haven’t tried that, but it might work! Let us know if you try it!
Desi says
Hi, this looks yummy what can I use to substitute asparagus? I’m using for one of my clients and wanted to change the asparagus to something else. What can I use?
Maybe green beans? Or another veggie of choice!
Melissa says
I don’t like cheese, so I never use vegan cheese or even nutritional yeast (don’t like the taste). Is the cheese critical for this recipe?
Hmm, we aren’t sure it will be very flavorful without it, but you could certainly try! Let us know if you do some experimenting!
Deborah McDonnell says
Hi I really don’t care much for vegan cheese. We do like Parma which is nutty. Have you tried it?
Hi Deborah, we haven’t tried that! But it looks similar to our DIY versions.
Ann says
I made it without “cheese” as I didn’t have any. It still tasted delicious although I am sure it should have been more “cheesy” but I didn’t mind it as it was full of flavour
Melissa Barton-Briggs says
Thank you! I held off trying it, but I think I’ll give it a shot.
Keely Boyd says
Hi Dana,
I’m planning on making this tonight but I couldn’t find the correct type of rice. I was able to find Orzo, do you think that will would as a substitute?
Thanks in advance!
Hi Keely, that might be okay if you cook the orzo separately first and then add it in later in the cooking process. But they are quite different, so we aren’t certain it will turn out. Let us know if you give it a try!
Tom Hutchinson says
I use Japanese medium grain rice. Works great!
Ann Soumar says
This recipe is amazing! I didn’t like the rice al dente so I covered it at the end for about 5-10 minutes. I also used vegan field roast cheese slices and used this time to let it melt in to the rice. So so good! Definitely give this recipe a try.
Thanks so much for the lovely review, Ann. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Stephanie says
Just made this recipe tonight and it was SO good! I used regular parmesan cheese since I’m not vegan. I followed the instructions exactly and it came out great! I was nervous about messing it up but it came out just right. This encourages me to try more of your delicious recipes! Oh, and it looked so pretty! I felt proud of my dish.
We’re so glad you enjoyed it, Stephanie! Thanks for sharing! xo
Roger EWing says
This is amazing. My friends, some of which are not vegan, loved it and asked for the recipe.
Try mushrooms and the walnut cheese is excellent but not necessary.
Enjoy!
Wonderful – thank you Roger!
Zeinab says
F.A.B.U.L.O.U.S
Lindsay says
Amazing recipe. I used additional vegetable broth instead of white wine, and used about 3/4 cup of vegan parmesan because I love it super cheesy! The result was very rich and flavourful, and I loved the asparagus and red pepper for a little extra crunch. Thanks!
So glad you enjoyed it, Lindsay! Thanks for sharing! xo
Diana Demco says
Risotto is one of my favorite foods, because it’s so versatile and it’s a great way to get your daily dose of veggies. I like that this one was simple to make and indeed CREAMY! I substituted more vegetable broth for wine, and it still turned out great.
kazy says
This came out wonderful although I didn’t follow the directions exactly. I used Martha Stewart’s version of cooking the arborio rice. I sauteed the vegetables as instructed in a large pan but I sauteed the shallots in a large pot rather than another wide rimmed pan, because I only had one large enough pan to accommodate all those vegetables and didn’t have another one for the rice. So I just cooked the rice like I normally would cook rice. Saved me so much time, and it still came out creamy. I sauteed the shallots as instructed but then poured 3 cups of mushroom broth, instead of vegetable broth, in the pan with the shallots, brought it to a boil, stirred once, covered it and let it sit for 20 minutes. So much easier than the incremental multi step process. Once it was done I just poured the whole thing into the vegetable skillet and mixed it all up. I didn’t do any of that reserving the vegetables and adding it on later. I also added more vegetables, like mushrooms, spinach, green peas, I deleted the bell pepper. I also added garlic. And I used real Parmesan cheese. Sprinkled with some parsley and added a bit of lemon juice. I thought it could have used more asparagus, like a pound’s worth, which, when when I make it again I will do. All in all it came out great. Definite keeper. Thanx for the recipe, Dana
Thanks so much for sharing, Kazy! We’re glad you enjoyed it!
Miranda says
Love this recipe, simple and delicious. I’ve made it quite a few time with all sorts of different veggies and to make it more flavorful without the vegan cheese, I add in garlic with the onions/shallots, and add a little turmeric, ginger, and cayenne to give it some spice.
kazy says
What is a small bundle of asparagus? Do you mean the 1 pound bunches of asparagus they sell at the grocery store?
Hi Kazy, the exact amount isn’t crucial in this recipe, but for us, a small bundle was about 1/3 lb. Hope that helps!
kazy says
Thanx. I was going to buy a pound!
Brooke says
This was SO delicious and simple! We made this tonight and loved it! We couldn’t find any good asparagus at the store today so we swapped it for zuchinni and it turned out wonderful! Thanks for another delicious, simple and healthy recipe. : ) This will be a new staple recipe in our house!
Thanks, Brooke!
Dana Chirila says
I have made this countless times with different types of veggies (courgette, broccoli, green beans, red peppers etc.) and sometimes veggie “chicken” and it is delicious every time! Thank you Dana :)
Thanks for sharing, Dana! xo
Stephanie says
Amazing
Sheila says
I have made this a few times and everyone has really enjoyed it. I have added / subbed in other vegetables such as broccoli, sundried tomatoes, zucchini, mushrooms; always with great results! Thanks for another delicious recipe
cynthia says
Delish thank you – I added a little spice just cause I love a little chilli.
Thank you, will be making it again.
Megan says
Another yummy and satisfying meal, thank you!
Carrie says
I have made this twice and it is delicious! Much easier to prepare than I anticipated.
Thanks so much for the lovely review, Carrie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Marie-Eve says
I made this a recipe a couple time already. And it has been a winner for my family. Thank you so much!
Macaela says
This was my first attempt at risotto & was a family favorite! I subbed green beans for asparagus. Also I have tried a number of veggie broth options- my favorite is the Orrington Farms Vegan Broth base where you mix 2 tsp powder for each cup of water- it is favorful like chicken broth, but plant based. I also recommend using more than 4c broth for a creamy version!
Laura says
I made this following the directions to the letter and it was absolutely perfect! My vegetarian daughter loved it, as did the carnivores in my family. For non-vegan vegetarians, I also made a batch throwing in 2 tablespoons of cream at the end, and using real Parmesan cheese. That was also delicious!! Loved it!!
Joanna says
Delicious! My husband, who is vegetarian, and I (who is not) both really enjoyed this dish. I added spinach to the vegetable mix, as I had a tub that needed to get eaten, in addition to the asparagus and peppers. The asparagus gave it a nice fresh crunch (and I love asparagus!), and the spinach added some extra green veges to the recipe, which is much appreciated after the decadence of Christmas! I used regular Parmesan, as neither of us are vegan, and it was delicious! Simple to make and a tasty change from pasta or other rice dishes (I’m not a very good vegetarian cook – I find it quite challenging). Thanks for the recipe!
Molly says
My husband and I are both under 21 and unable to purchase wine, is there any substitute you would recommend? I know it gives a unique flavor, Thanks in advance!
Hi Molly! I’d recommend just subbing with more vegetable broth!
Rania says
My first time making a risotto and first time using one of your recipes, and it turned out amazing! I added mushrooms as well to increase veggie intake and they went perfectly well with the recipe. Thank you so much for this! I have saved the recipe and will definitely be making it again.
Sandra says
Hi, question: was this risotto paired with anything else? If you were to pair it with something else what would you suggest?
Stephanie says
This is a routine dish for us now! So delicious and filling. I keep the vegetable stock almost simmering on the side to ensure continuous simmering once added to the pan with the rice. Love love love it. :)
Sarah says
I made this with quinoa instead at it turned out beautifully! Delicious!!
Cassidy Tinkoff says
Oh my goodness. I have tried MANY Minimalist Baker recipes, but THIS was something special! Love love love!
Kelsey says
Delicious! I used asparagus, red pepper, and mushroom as well as Parmesan cheese, and was able to make a spectacular dish by sticking to the exact instructions. Thank you – this will be going into my recipe book!
Jana Lee says
3/4 cup of shallot?!?!
It’s correct, but feel free to reduce if you’d like!
Sara says
This dish is soooo good! It’s creamy, hearty and satisfying. It’s easy, yet you feel accomplished when done making it! Thank you thank you!
Amanda says
Looks delish. Any suggestions for adding more protein to this recipe? Thanks!
You could add some tofu, perhaps? Check out our crispy tofu recipe here!
Krista says
Just made this recipe for the first time tonight and my omnivore family LOVED it! I used a homegrown red onion instead of a shallot and it came out incredible. Definitely going to make this again!!
Kristine Parsons says
I added zucchini in place of broccolini but still included red pepper and asparagus. I didn’t have shallot and so used red onion. This recipe is delish. Thanks so much!
Julie says
I have just made this for dinner tonight and it received rave reviews from my boys. I added more vegetable using both asparagus and broccolini and included mushrooms and garlic. Super easy I’ll be making this again. Thanks!!
Caitlin says
This was a delicious, simple recipe. My only suggestion is to make a little more than the recipe calls for – I would say the “4” servings is more like 3 if this is your main course.
Allison says
Making this tonight! But in my non-vegan way I’m making it with real parm, mostly because I’m too lazy to make the substitute! Love your recipes!!! I’m a PA, and I’ve been giving all of my patients your blog to inspire them to eat healthier!
Real parm will work, Allison! We hope you enjoy it!
Kasia says
The rice was hard to cook. Had to use extra broth. Otherwise very good.
Kathy says
I just finished eating this and had to comment how great it was! I made the vegan parmesan with almonds as I was out of cashews. It turned out perfect and added such great flavour to the risotto. My non-vegan husband loved it too! Definitely making this one again.
Yay! Glad to hear it, Kathy!
Tan says
Perfect! The creaminess of the risotto is contrasted perfectly with the freshness of the veggies. I cooked the risotto first and then just kept it covered while I sautéed the veggies. Served there risotto, topped with the veg, and then squeezed some fresh lemon juice on top. So delish!
Javier says
You are the very best! I Always know that I can go to you to just solve my meal! I love your minimalist recipies good job !
So kind! We are glad to hear you are finding our recipes helpful, Javier!
Silvia says
Risotto is one of my favorite foods ever!!
We’re glad to hear it Silvia! We hope you love this recipe :D
Delina says
nice
Natalie says
This was amazing!!! I added bell pepper, mushrooms and zucchini in mine and my husband and I devoured it! Will be making this again and cannot wait to experiment with other vegetables.
Megan says
I made this last night for dinner using red pepper and asparagus, and it was fabulous. I’ve been fully vegan for a little over a year, but I also took 6 months to completely transition. I would never have made it without your recipes. Thank you so much!! I’m eternally grateful.
We’re so glad you’e finding our recipes helpful, Megan!
Courtney Nieto says
BOMB! It was so delish and easy! I love the fact you can essentially use any veggies on hand, although I loved the pepper and asparagus combo! Definitely adding as one of our weekly meals. Thanx for the recipe.
xx
Courtney
Karen says
I adapted this into a paella style dish with mushrooms and cannellini beans too, stir fried everything in a paella pan, added the broth all at once, brought it to a boil, then let it sit and simmer for 20 min. No stirring required, and it turned out great!
What a great idea, Karen! Thanks for sharing!
Amy says
This was so easy, very delicious and really creamy! It was great reheated the next day, thanks for the great recipe?
Yay! We’re glad you enjoyed it, Amy!
Lizzie says
This was excellent—and easy. Delicious, creamy, mmm. I wasn’t missing the real Parmesan at all in this version. Thanks for a fab recipe!
Lee says
This was absolutely delicious! Loved it, yet another winner.
Yay! Glad you enjoyed it, Lee!
Kayla Merten says
I’ve made this like 5 times since you posted it. I can’t get enough. So good and so easy. My toddler also gobbles this up. Thanks for the recipe!!!
Woot woot!
Marjorie says
I’ve never made risotto before, but this was easy and delicious! I only had a little bit of shallot on hand so I added some garlic too. I also added the juice of one large lemon and omitted the white wine since I didn’t have any. Thanks for sharing!
Kate says
I have never been disappointed by Minimalist Baker, and this risotto was no exception! Delicious and simple, and as someone else mentioned even kinda fun to cook, which is quite a statement coming from this non-cook!
We really appreciate all of your simple and tasty recipes and the tips that you provide to help us out.
Thank you so much for sharing!!
Yay! So kind!
Marisa says
I made this recipe today and it was delicious! I used both asparagus and broccoli, and Parmesan cheese. I t was great! next time I will add mushrooms. However, the 5 minute prep time was longer than that. I guess I’m not such a quick chopper. There is no way I can chop/slice vegetables that quick, and the cook time was longer too. Overall, probably at least 45 minutes. But definitely worth it!
While everyone works at different speeds in the kitchen, we’re glad you enjoyed it, Marisa!
Jenny says
This was so great! I used different veggies (red pepper, mushrooms, carrots and green beans) and it was still great. I also just used nutritional yeast and we liked it. Thanks for a great recipe!
Kristine Cordes says
This recipe is SO good. What a great find. Thanks for sharing this.
Kristine Cordes says
Also, I subbed vegan parm for nutritional yeast. Worked great.
Claudia says
This was my first time trying risotto. I found this rather bland, maybe I should of used more salt & pepper or omitting the white wine is to blame.
Alexis says
Love it and so does everyone that has tried this. I sub in sweet onion for shallots. First time I made with broccoli and red pepper, used vegan “not-chicken” bouillon cubes for veg broth. Second time, I made baby bella mushrooms, peas and peppers (the peppers were completely unnecessary), I used vegan “not beef’ bouillon for veg broth. Each was really, really good. Made both oil free. Great recipe and for some reason, it’s fun to cook. Thanks!!
Yay! Thanks for sharing your recipe changes! :D
Eileen says
I LOVE your recipes! I made this exactly as written, plus mushrooms. I used Pinot Grigio wine. It took me 1/2 hour to cook the rice, but I think my time is based on what I consider simmer. This risotto is soooooo delicious! Thank you!
Maggie says
I just finished cooking this and my non-vegan SO said it is the best thing I’ve ever cooked. Thank you!!!! Will definitely be using this recipe many more times :) Way more successful than the last time I tried to cook risotto!
Selvi says
My first risotto attempt, and I was not disappointed – tasty, flavour-packed dish! Mine was not as creamy as pictured even with 4 cups broth, so may use a little more next time. Still an absolutely delicious meal!
Lena says
SOOO delicious!! I made it last night and I couldn’t get enough of it! The vegetable broth and wine made it so yummy (but not gummy, like you warned!). Thanks again for a delicious recipe, you’re my favorite cook!!
Charleen says
This was amazing! I made it for Easter and the non vegans couldn’t believe it was vegan :) I am making it again tonight (3 days later) but using different veggies. This is now going to be one of my go to recipes, thank you Dana!!
Oh yay! Thanks for sharing!!
Ashley says
I have never made risotto before, and this was way easier than I expected! I am not vegan so I substituted vegetable broth for chicken broth and the vegan Parmesan for actual cheese. Delicious!
Thanks, Ashley!
Carrie Eveslage says
I made this tonight and it was amazing! Rice was the perfect texture and the asparagus and peppers were crisp tender. Such a savory cheesy flavor and not a drop of oil!
Mandy says
Made tonight and the family loved it. Definitely will make again thank you!
Bella says
I made this yesterday and it was the best thing ever! So simple, easy, and delicious!
We’re glad you enjoyed it, Bella!
Lauren says
DELICIOUS! I’m an avid Minimalist Baker fan, and THIS is definitely one of the best recipes I’ve ever made. Just finished devouring it seconds ago. I used homemade veggie broth (your recipe) and it came out perfectly tender, and so flavorful! It was easy and quick. Definitely making this again.
Whoa, cool! Thanks for sharing! xo
Maggie Skrypek says
Made this exactly as directed and it was delicious! We will be adding this to the regular dinner rotation for sure. I cook only plant-based meals for my family of 5, and it’s hard to satisfy everyone and still serve a variety of meal choices throughout the week. Thanks for this fabulous addition!! I love your site. It’s become a go-to for quick, delicious plant-based meals that everyone in my family will eat.
We’re glad your family enjoyed the meal, Maggie! :D
Francesca says
Very good adaptation of traditional risotto, If I can add something, for who is up to using olive oil/vegan butter, the ‘soffritto’ with shallots (or onions) super finely chopped at the beginning + olive oil and / or vegan butter is one of the most important thing in making a real risotto. Also leave it rest (italian ‘mantecare’) for some minutes at the end, covered after having added some olive oil/vegan butter.
I have to say best vegan risotto is with porcini mushrooms and butternut squash (the only one that makes me forget there is no real parmigiano!)
Francesca
Thanks for sharing!
Cassie Thuvan Tran says
How romantic! Can you customize the vegetables in this recipe? I would love to try everything out with mushrooms, spinach, and even peas!
Totally, whatever’s in season!
Alexis says
Peas and Mushrooms are wonderful in this recipe: The second time I made this dish, I used baby Bella mushrooms, peas and yellow/orange pepper. The pepper was not needed and the peas and ‘shrooms worked REALLY well. I don’t like veg broth (even homemade), so I use Vegan bouillon (Not Beed Cubes for the Mushroom and Pea version) and it was amazing. I made a large batch and took some to my neighbors and they loved it as well!
Alexis says
Oh, and I sub in sweet onion for shallot. I live in a rural area and shallots can be hard to find.
Cynthia Bishop says
Delicious! Thanks so much. Love your recipes!
Thanks, Cynthia!
Steve says
Very good. I’ve had this now both as the directions specify, and with basmati rice because I was in a pinch. To the basmati rice version I also added cauliflower, browned a bit.
Great recipe. I will certainly return to it frequently.
Smart! Thanks for sharing, Steve!
Leslie Ayres says
Greetings ,
As a former Natural foods chef I’ve made a version of this using short grain brown rice and it works wonderfully. Nuttier. Not a fan of Arborio because it lacks nutrients. Try it sometime and bravo on your continued success!
Leslie
Encinitas CA
Lovely, thanks for sharing!
Marti Glenn says
Okay… here you are…AGAIN…. I always know your recipes will be healthy, easy to make and delicious. I can count on it. Thank you… I just prepared food for 13 people for 4 days… a lot I was able to do ahead and freeze. Many recipes I got right here. THANK YOU SO MUCH!!
So cool! Thanks for sharing!
Suzanne says
This recipe came out really good. Cold and rainy day here so perfect for tonight’s dinner. I used red onion instead of shallots and probably added too many asparagus (they are so good right now!) but everyone in the family liked it even though they have been ambivalent about risotto in the past. Thank you for a great recipe.
Wonderful! xoxo
Remie says
I made this recipe with already cooked brown rice, just had to simmer a little while longer while adding more vegetable broth to get the desired consistency. DELICIOUS! Thank you for this amazing risotto recipe!
Yay! So glad you liked it.
Stephanie B says
Made this for dinner and it came out perfectly !! I served it with homemade garlic bread, some of Ikea’s veggie balls and tomato sauce and it was the tastiest meal I’ve had in a while !!
Yay! Thanks for sharing!
Paige Looney says
Is there a way to use whole grain rice for this recipe? Looks so good!!! Thank you – LOVE your recipes. Paige
Zarina says
Can I use brown rice or jasmine rice for this recipe? Will it make a difference in the taste?
Arborio rice is used specifically for risotto for best texture. But if you try another rice let us know how it goes!
Rithvik says
It was delicious! Thanks for another wonderful oil-free recipe Dana!
Whoop! xo
Mitch says
Wondering about omitting or replacing the vegan cheese in this? I don’t prefer to use the vegan dairy substitutes. Thanks, sounds yummy
Hi Mitch! The vegan parmesan is homemade (recipe linked above) so it’s not “fake” cheese. But if you’d rather, you can totally omit and just use nutritional yeast instead.
Marisa says
I used Parmesan cheese and it was absolutely delicious! If you can eat cheese, of course.
Ana says
3/4 cup of shallots?? That sounds like a lot!
It’s correct, but feel free to reduce if you’d like!
Nicole says
Dana, this recipe makes my heart happy. The past couple months I have had some really great risottos in restaraunts and was saddened at the complexity of the dish and that I could not make it at home. I cannot wait to try this! I have a question regarding the oil/water for sauteeing the vegetables/shallot. Which do you prefer? Will using one over the other alter the creamy yumminess of the risotto?
I think oil can make it a little creamier, but it’s not a huge difference. xo!
Tracey says
Your email with this recipe came at the perfect time! I’m excited to try this out tonight! Thank you!
Tracey says
Well unfortunately i was out of arborio rice, so i cooked up a Costco quinoa/rice blend with veggie broth, and then cooked the veggies (dubbing more broccoli and some peas for the red peppers), as per the recipe, following all the other instructions for the vegan parm, etc. It was a hit!! I can’t wait to try it with the proper rice next time. Thanks for the great recipe!!
Glad to hear it, Tracey! We hope you enjoy it :D
Tara Hilgert says
Can you replace vegan cheese with nutritional yeast?
Leah says
The vegan cheese that she links to is her recipe for vegan parm, it’s just cashews and nutritional yeast with garlic powder and salt.
Val says
Super easy and tasty. Took me much longer to make than the recipe said but that’s probably because I’m pretty new to cooking and slow in general (also maybe because I used regular brown rice instead of arborio?) I did find that i needed to use more broth than the recipe called for, though. I also used zucchini and broccoli for my vegetables and subbed the shallots for onions since that’s what I had on hand and it turned out great
Hi Val, we’re so glad you enjoyed it! We’re thinking the brown rice likely contributed to needing more time/liquid. Thanks so much for sharing! xo
Jennifer Holbert says
Going to make this for lunch tomorrow, I think. It will be made all the simpler by using my Instant Pot! No standing by stirring constantly. Comes out perfectly every time. Yum!!
Tina says
This looks amazing! Can’t say I have ever had vegan risotto, but if it’s one of your recipes, I have got to try it!!
Thanks!
Charisse Martinez says
Why do you use Arborio rice for this recipe? Can I use already cooked brown rice? FYI, Love your recipes! :)
Nancy says
Risotto is made with arborio rice
G says
Arborio rice is the classic rice for risotto because it is starchier than other rice and creates the creamy texture of the dish. If you use already cooked brown rice your dish would not be risotto and would not taste the same as this recipe. You’d essentially just have rice and vegetables, which is good, but not risotto.
SusieJ says
Never knew that. Thanks for explaining. I always wondered why there were so many different rices, now I know about this one :)
Corinne says
This isn’t true. Risotto is a process. The rice you mentioned are great types of rice for getting results you want with these measurements.
kazy says
Agreed. Risotto is a process of cooking. You can cook veggies and make a risotto or use other grains like barley and quinoa risotto.