You.
This.
Creamy.
Cheesy.
Sexiness in a bowl.
Sweatpants on.
Lights dimmed.
Ya dig?
History of Risotto
Risotto is serious Italian comfort food. It’s 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!
How to Make Creamy Dairy-Free Risotto
Although it’s insanely creamy, there’s no cream involved in this recipe as the liquid brings out the starch in the arborio rice, giving the dish that luxurious texture.
While risotto traditionally relies on butter and cheese for flavor, it’s easily made vegan when you substitute vegan butter and vegan parmesan cheese – my go-to topping for everything these days.
This recipe is simple, requiring just 8 ingredients and about 30 minutes to make. If you’ve ever been intimidated to try risotto, don’t be! It’s really quite simple.
Sauté mushrooms, set aside.
Sauté leeks.
Add rice.
Stir in hot vegetable stock, little by little, while stirring, until ‘al dente’ – about 15 minutes.
Add vegan butter (optional), vegan parmesan cheese, and mushrooms.
Stir, garnish, serve.
It’s really that easy. But if you’re still worried, I included a link in the notes to some helpful risotto dos and don’ts to ensure you get the perfect flavor and texture.
This risotto is straight up dreamy. It’s:
Creamy
Savory
Comforting
Warm
‘Cheesy’
Simple
& Satisfying
This would make the perfect dish when you’re craving carbs and cheesiness. Though it can be enjoyed as an entrée, it would also make a delicious side alongside other Italian-inspired dishes – Eggplant Lasagna Roll-Ups or Chickpea Caesar Salad anyone?
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and be sure to tag a picture #minimalistbaker on Instagram so we can see. We’d love to see your risotto photos. Cheers, friends!
Mushroom and Leek Risotto (Vegan + GF)
Ingredients
- 3 ½ – 4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)
- 2 Tbsp olive oil (divided)
- 8 ounces bella or crimini mushrooms (sub up to half with shiitake // brushed clean, sliced)
- Sea salt + black pepper to taste
- 3/4 cup thinly sliced leeks (well rinsed and dried* // or sub shallot)
- 1 cup arborio rice
- 1/4 cup dry white wine (or sub more vegetable broth)
- 1 Tbsp vegan butter (optional)
- 1/4 cup vegan parmesan cheese (plus more for serving)
- Fresh chopped parsley (optional // to garnish)
Instructions
- In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In the meantime, heat a large saucepan over medium heat. Once hot, add half the olive oil (1 Tbsp as original recipe is written // adjust if altering number of servings) and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned – 3-4 minutes – stirring frequently. Remove from pan and set aside in a small dish.
- Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering number of servings) and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.
- Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
- Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
- Using a ladle, add warmed vegetable stock 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 stock, stirring to incorporate, until the rice is 'al dente' – cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).
- Once the rice is cooked through and al dente, remove from heat and add vegan butter (optional), vegan parmesan cheese, and most of the cooked mushrooms from earlier, reserving a few for serving. Stir to coat.
- 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 mushrooms, 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.
Video
Notes
*Find some risotto ‘dos and don’ts’ here!
*Nutrition information is a rough estimate.
Sofia Kearns says
We just made this risotto with leek and mushrooms. Very easy and fabulous. I didn’t see the need to add butter since it was so creamy just with the other ingredients. I used shiitake mushrooms since that was all I had and it was so tasty!!
Thanks!!
Wonderful! We’re so glad you enjoyed it, Sofia! xoxo
Kashmira Patel says
I am trying out new-to-me recipes (I have only cooked Indian meals before) and this is one of my new favorites! I had to exercise a lot of self control in not spicing it up – and am glad I did not put the likes of chilli powder in this (although the bottle of chilli flakes did come out on the counter, lol).
One addition I did was added slivered garlic along with the leek. That did make a difference of the good kind.
I am new to using mushrooms too, and was so surprised that they were so juicy!
I used store bought broth this time, but am encouraged to make it from scratch given how good this was!
Thank you so much!
Yay! We are so glad to hear you enjoyed the risotto! Thanks so much for the lovely review, Kashmira!
Katie says
Delicious! Next time I’ll add more mushrooms 🍄
Woohoo! So glad you enjoyed, Katie. No such thing as too many mushrooms!
Bec says
Hi there,
Myself and the kids are not fans of mushroom. What can we use instead please? Sweet potato?
Hi Bec, in that case, we’d suggest this recipe instead. Hope that helps!
Jenifer Osterwalder says
This was great! I added chopped kale to the simmering broth so it got soft and added it in with the risotto at the end. I served it with some micro greens sprinkled on the top also.
Love your additions, Jenifer! Thank you for sharing! xo
Bosha says
J’ai hâte de tester ton risotto, il me mets l’eau à la bouche …
Simple, mais plein de saveur et j’aime le riz dans cette recette
Merci
Thanks so much, Bosha! Let us know what you think if you give it a try!
Susie A Lashua says
Can you use brown Arborio rice for this recipe?
Hi Susie! We haven’t tried it but it should work, it just might take more broth and more time to cook! Let us know how it goes if you give it a try!
Carolyn says
I loved this recipe. It’s great comfort food that’s absolutely delicious. Its also so easy with not that many ingredients. Thank you!
Woohoo! That’s our goal! So glad you hear you enjoyed the recipe, Carolyn. Thanks so much for the lovely review!
Beth says
Do you think this dish could be frozen and then reheated? (I’m looking for dairy-free dishes to stick in the freezer for hubby and kids while I take a trip.)
Hi Beth! We think this would work, yes!
Lou Corda says
I made it tonight! Delicious. I mixed all the veggies with the risotto from the beginning, and followed the rest of the recipe to a T. I added nutritional yeast at the end. Will be making it again and again!!
Yay! Love to hear this. Thanks so much for the lovely review, Lou!
Darth says
Super delicious! Would absolutely make it again. Only changes were using Ghee to cook the mushrooms – fried them a little extra to get them nice and brown. Added a dollop of sour cream and real butter at the end.
Preferred it without the Parmesan cheese as it was so flavourful! But did add at the end.
Sooo yummy 😋
We’re so glad you enjoyed it, Darth. Thanks so much for the lovely review! Xo
Maureen says
This was delicious, great recipe!
Yay! Thanks for sharing, Maureen! xo
sage says
Phenomenal! Mushroom risotto has been in my go to recipe list for as long as I can remember from another recipe somewhere online. I saw this and followed it exactly (minus the white wine…and plus mangetout –which was a really good addition!) So so sooooo good! This will now be my go to recipe tasted so incredible.
We’re so glad you enjoyed it, Sage! Thanks so much for the lovely review! xo
Audrey says
My husband and I are long time vegetarians who cannot stand mushrooms. Now that we have a daughter, we have been trying to push ourselves to introduce more mushrooms into our (and her) diet. This recipe forever changed how we see mushrooms! My hubs and I could not stop eating this delicious meal, and our 1yo was equally enthused.
The only subs I made were:
-using no-chicken chick’n boullion instead of veg broth
-mincing the mushrooms and sauteeing them, only adding salt at the end to prevent steaming them
Truly one of the most delicious recipes I have ever made, THANK YOU!
Aw, we’re so glad you and your family enjoy it, Audrey. Thanks so much for sharing! xo
Makayla says
I made this tonight and it was very yummy! I used less veggie broth and ended up using a full cup of wine to give it more flavour. Turned out great!
Yay! We’re so glad you and you enjoyed it, Makayla. Thanks so much for sharing! xo
Nicole Madsen says
This is one of my go to recipes! We have this often and it so flavourful. I add a sliced up vegan sausage to the dish. Today, I ran out of risotto so I used farro instead, and it still turned out great! I also added a large clove of garlic.
We’re so glad you enjoyed it, Nicole! Thanks so much for the lovely review and for sharing your modifications! xo
Juliette says
Very delicious, will make again!
We’re so glad you enjoyed it! Thanks for sharing, Juliette! xo
Nicole says
I used arborio rice that expired in 2019 and dried parsley and this still came out well. Thanks for helping me make my first risotto!
We’re so glad you enjoyed it, Nicole! Thanks for sharing!
Danyka says
Awesome risotto, very easy to make and blissfully comforting.
Although I rated the recipe 5 stars, I have to admit I added some dried morel and chantrelle mushrooms to my stock, a generous handful of baby peas towards the end, and topped with toasted pistachios, fresh parsley and a wee bit of lemon zest and juice.
I am sure it would still be 5 stars without additions!
Thank you for being so generous with your recipes — they’ve never failed me!
Woah, love those creative additions, Danyka. Thanks so much for your kind words and lovely review! xo
Angi says
This was so good! I subbed Red Wine and used veggie bouillon stock because it’s what I had on hand. I also tossed in a few cloves of garlic. So easy and so comforting! Will for sure make again!
We’re so glad you enjoyed it, Angi! Thanks so much for sharing!
Adande says
I love your recipes. I’ve made this several times and have found it to be quite versatile. Thanks
Aw, thanks Adande! xo
Lisq says
So delicious! We added the garlic and truffle oil and some lobster! This recipe is also fairly easy as I am not generally a good cook but I looked like a professional with this one!
Sounds very fancy! Thanks for sharing!
MICHELLE says
I’m about to make this for the second time but I will be using for the filling for my arancini balls :) the risotto was a hit for my non vegan family members. love the recipe! thanks so much for sharing
We’re so glad you and your family enjoyed it! And love the creativity, Michelle! Thanks for sharing!
Ash says
Could I substitute arborio rice with basmati or some kind of pasta(of course that would make a whole different dish but I wonder what the logistics of using this recipe as a pasta sauce base would be)? I don’t have arborio on hand right now.
Hi Ash, Arborio is best, but basmati might be *OK*. For pasta, it’s possible orzo would work, but we wouldn’t suggest other types. You would probably need to cook it for less time and use less liquid. Let us know if you do some experimenting!
Ash says
I made this with basmati and it worked perfectly fine. I also used button mushrooms and sauteed them with garlic and they were absolutely delicious. My parents enjoyed this dish and they are not big fans of any kind of ‘European’ cuisine so it’s a win in my book.
Thanks for sharing, Ash!
Oly says
Hiyah, I think something’s a bit off with the metric measurement for leeks… Firstly, ml would be a weird unit for a solid, and secondly nearly a litre of leeks is waaaaay more than the 3/4 cup measurement! Lovely recipe though :)
Thanks for bringing this to our attention! Agreed- it’s definitely off and we’ll adjust.
Maria Fera says
Honestly the best risotto recipe!! My advice, squeeze one lemon over it before serving.
Whoop! Thanks so much for the lovely review, Maria. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Tami says
This was unbelievably delicious. The only thing I added from someone else’s comment was garlic to the oil with the mushrooms. Otherwise, I followed the recipe completely and am so happy with the result. I never comment on anything but this was just amazing. Thank you for posting.
SMART. Thanks for sharing, Tami!
Amanda says
I made this tonight and it was SO delicious, though I did make a couple modifications because apparently it’s physically impossible for me to just follow a recipe.
I smashed two cloves of garlic and added them to the oil while sauteing the mushrooms and then removed them once the mushrooms were cooked. I also added a pinch of nutmeg and some fresh rosemary near the end of the cooking process. I used button mushrooms and two unique varieties I got from the farmers market… I have no idea what they were because the man selling them didn’t speak English, but they were delicious. 10/10 would make this again!
We’re so glad it turned out well! Thanks for sharing, Amanda! xo
Ethan says
Delicious! Family said it’s the best risotto they’ve ever had, vegan or not. For the parmesan, I subbed half the cashews with sunflower seeds and I added a bit of lemon juice to the risotto at the end. Surprisingly easy to make too.
So lovely! Thanks for sharing, Ethan!
Kate says
Added garlic and truffle oil and it was such a hit! Beautiful, creamy, flavourful goodness! Boyfriend said “This tastes better than any risotto I’ve ever had!”
Whoop! Thanks so much for the lovely review, Kate. We are so glad you both 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
Erica says
Amazing!!! So savory, even the smell of it made me salivate while making it. Definition of comfort food…..hard to save some for leftovers! :)
We used chicken broth instead of vegetable, and only had jasmine rice instead of Arborio. We ended up using a bit less broth because of the difference in rice- but because of this method of adding it gradually, it was easy! We doubled the recipe and added three cloves of garlic as well- YUM!
We will be making this again!! Thank you!!
We’re so glad you enjoyed it, Erica! Thanks so much for sharing!
Jessie says
Flavor explosion! I felt like I should have been dressed up in something fancy to eat this. Will be making again and again.
Yay! Thanks for sharing, Jessie!
Michelle says
😂😂😂 I am making this now I am so excited!!
Emily says
This was such a good risotto! I used all shiitake mushrooms and added sauteed asparagus as well. I used regular butter & parmesan, and ended up stirring a good amount of lemon zest & lemon juice in at the end to give it some tangy flavor–highly recommend! I also ended up needing to add quite a bit more white wine at the end to increase the amount of liquid. Served with a very crispy fried egg and some basil!
Thanks so much for the lovely review, Emily. 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
Colin Lockton says
Enjoyed the recipe.
Thank you
Colin Lockton
xo!
Carlee says
The flavor in this recipe is INCREDIBLE!! SO RICH but so healthy. I used brown rice which DID NOT work. We finally had to put a lid on and cook after an hour of stirring. This is my fault of course. I dont have the right rice and cant get it (COVID!!) So gonna try it with quinoa or bulgar wheat bc they cook faster. My mom loved it and she is a way picky eater. Thanks!!
Thanks for sharing, Carlee!
Sascha says
I always use brown rice (short grain) for risotto, but i boil it in water first for 15 minutes(package says it needs 35 minutes, so that leaves 20 minutes to cook further in the risotto), drain and then use it as a normal risotto rice. Works perfect!
Thanks for sharing, Sascha!
Kim DelSenno says
First time making risotto. I used beautiful Shitake fro my local farmer. Will make again for sure!
We’re so glad you enjoyed it, Kim! Thanks so much for the lovely review!
Kelsey says
Just made this and it turned out delicious! I added garlic and some fresh thyme when I caramelized the mushrooms and had added in some nutritional yeast as per the option.
Amazing! Will definitely make this again!
Thanks so much for the lovely review, Kelsey. 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
Colin Lockton says
Made this today for dinner. Added frozen peas, it was delicious.
Thank you Col
Stephanie says
This turned out so well and was amazing. I was multitasking and didn’t read the directions carefully enough while on a conference call so the simmering process took about a half hour instead of 15/20, but was worth the wait. Incredibly flavorful
Sam Austin says
We made this last night for dinner and LOVED it. The only thing we subbed was jasmine rice for the arborio rice. It turned out perfectly with the jasmine rice. Next time, I’m going to double the recipe for more leftovers. I plan to heat it up today and add a tiny bit of veggie “sausage” to top it with. I think the fennel flavor would be a nice addition.
Once again, another fantastic recipe!
Whoop! Thanks for sharing, Sam! xo
Juliana says
Cooked this last night with oyster mushrooms and it was delicious! Just added some more salt and black pepper in the end :))
iris says
delicious! i didn’t have dry wine to use, but the flavor was still packed. thank you for the recipe
Nina says
This was amazing! I made it with scallions, as that is what I had on hand, and they were a perfect balance to the mushrooms. Even my non-vegan husband loved it!
Erin says
Another home run with this recipe! Made last night for my husband and toddler. Subbed the white wine for the tot and she loving it.
Such an easy recipe. I used regular button mushrooms but I’ll try again with Swiss brown or shiitakes next time for a punchier flavour. Would you recommend adding the mushrooms back in while the risotto cooks? I thought this might add a bit more flavour if omitting they wine.
Thanks once again for an easy peasy family recipe!
Yay! Thanks for sharing, Erin!!
Shane Page says
Definitely adding this one to the rotation; it was amazing! I used nutritional yeast instead of the vegan parm and I used marsala cooking wine (didn’t have a white around), and it came out perfect. My wife even asked me to look up ALL of your risotto recipes so that I can make them, and I couldn’t argue, haha.
Yay! We’re so glad you both enjoyed it, Shane!
F Bel says
Very easy and absolutely lovely! I have made it exactly as listed, delicious, and also deviated making it with red onions (pink risotto!) and capers, and I confess I may add a bit more wine…
Definitely recommend, thank you for sharing this
xoxo! Love the extra wine addition :D
Emma Alkema says
Just made this for dinner and OMG it is so good!! One of the best risotto recipes I tried, so I will definitely be making this again and again? Thank you for sharing this recipe!
Thanks so much for the lovely review, Emma. 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
Ashley says
Surprised how tasty this was because of how easy and simple the ingredients are, will definitely cook again.
Alexandra Burns says
Perfect risotto recipe! I used onion instead of leeks, and added kale, peas and fried up vegan Italian sausages. Delicious!
Allie says
Made this for dinner and it was really good! It was a little tedious, a risotto usually is, but it was not difficult and it tasted delicious. I will definitely be adding this into my repertoire!
whitnee says
I have made this so many times and it turns out amazing every time. I am not totally vegan, so sometimes I used bone broth instead of veggie broth and it is also delicious and super healing for the gut! I have omitted the wine before and let me tell you it is a key ingredient! Thanks for this and all your other amazing recipes!!
Thanks so much for the lovely review and for sharing your experience, Whitnee. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Juliette says
Superb recipe! Tastes amazing, although I added too much salt (hehe oops). Thank you so much for sharing!
We’re so glad you enjoyed it!
Juliette says
Omg this recipe is so good! I used vegan chicken broth cubes, and it was too salty to me, so I’ll know next time for myself that I can add some water instead! But seriously, best risotto i’ve had in years! Thank you for sharing this recipe!
Thanks so much for the lovely review, Juliette. 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
Leah says
This was a wonderful recipe! I am experimenting with a vegan lifestyle and this was the best recipe I tried so far! I tripled the recipe as I had tons of mushrooms and leeks. I used 2T olive oil and 4T vegan butter to sautee the mushrooms and leeks, 1 quart creamy legume and veggie protein broth, 1 quart of water added into the arborio rice. At the end, I added 1 slice of Chao vegan cheese (as I didn’t have vegan parmesan or the nutritional yeast to make it. I also added ~1/2 t of garlic powder. It was to die for!!! Thank you for the great recipe!
Thanks so much for the lovely review, Leah. 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
Nik says
This is such a great recipe. I made it in my pressure cooker, using the sauté function first to cook up the leek and mushrooms. Made it for the second time today. This time I added garlic, thyme and mixed up the mushrooms. I had to adjust the amount of fluid due to cooking it a pressure cooker but it came out amazingly. Served it with vegan cheese sprinkled on top and with a simple side salad of rocket, spinach, semi dried tomato’s and baby cucumber – very easy and satisfying meal with lots left over for tomorrow. Much thanks for this awesome recipe :)
That sounds awesome, Nik! Thanks so much for sharing!
Baiba says
Dear Dana,
Mah peeps loooved it. Actually this is the seventh time I have made it :)
Thanks for sharing!
Amy says
Can’t believe how easy this was to make! I’ve never attempted risotto before but it came out perfect thanks to the tips and tricks in the link. Definitely adding this to the regular repertoire. The only thing I did different was I added chicken, real butter and real cheese. Even my toddler loved it!
Scarlet says
Made this using unfamiliar hob and cooking implements, but it still worked perfectly. Helpful hint about cooking the rice, I usually lose my confidence with it!
Thanks Scarlet!
Madi says
I make recipes from your site regularly, but my boyfriend requests this one all the time! We have it at least once a month. It’s great for non-vegans because it comes out super rich, creamy and delicious every time. Tonight I made it with half a yellow onion and used diced portobellos and shiitake mushrooms sautéed with a bit of garlic. I skip the cheese/nutritional yeast and butter completely, and it is still so creamy. Love love love! Thank you, Dana! :)
We are so glad you both enjoy it, Madi! Thanks so much for the lovely review!
Eya says
This is absolutely delicious and fast recipe, I love how the mushrooms are crunchy.
Jocelyn says
Made this and it was an instant hit! Surprisingly easy and SO “cheesy”!
Elizabeth says
Yum! EAsy and lovely and a total hit with the whole family. I topped mine with roasted asparagus and sautéed snow peas and spring onions with lemon zest for a spring vibe. Loving the cashew parm too – a real keeper!
Maddy says
this was so yummy! first time i’ve ever made risotto but your instructions and that dos and don’ts list was super helpful :)
Thanks so much for the sweet note and lovely review, Maddy. 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
Cara McMeel says
Just made this and it was delicious! Used a bit of lime juice and extra stock instead of wine and it worked perfectly.
Will be making it again soon, possibly with some broccoli in it too ?
Zara Atkinson says
Love this recipe. It is so easy and perfect for a week night meal. It is also very nice!
Desirae says
I made this for Valentine’s Day instead of mushrooms and leeks I used peas asparagus and kale also used white wine was so good and creamy and suprisingly not as hard as I thought it would be.
whit says
This risotto is amazing. I made it for my bf and he said it was the best risotto he has ever had. And I couldn’t agree more. It is absolutely decadent, but doesn’t leave you feeling overfull and bloaty after like some traditional risottos. Excellent recipe, I highly recommend. Oh and I did put real butter in and it was great.
Luciana says
I tried this recipe today and it was delicious! Instead of rice I used barley and it tasted just nice! Got many compliments from my husband. Thanks for sharing!
Ella Ackerman says
Wow! I used jasmine rice instead of the one suggested, nutritional yeast instead of parmesan, 1 white wine vinegar to 1 water, and had no leaks. It was amazing!
Mackenzie Props says
Just made this for my (chef) husband’s birthday dinner and he was absolutely raving about it! I didn’t have the ingredients to make the vegan parm so I just used nutritional yeast and extra butter (Miyoko’s). Thanks for a great, simple, and easy recipe!
Martin says
Did everything as written in the recipe and it was delicious !
Sonia says
I made this risotto this evening and it was DELICIOUS. Followed the recipe but used portobello mushrooms. Will definitely cook this again. I had intended to post on Instagram but we ate it too quickly and all of a sudden it was gone. Maybe next time. Thank you for the recipe.
Kate says
I tried this tonight because I had a leek to use up. First time making risotto and it turned out wonderfully! My only change is that I used only nutritional yeast instead of vegan parmesan (maybe 2-3 tbsp worth). Tastes fantastic!
Jen says
I used your recipe ingredients, just varied the method to make in an instant pot. It is a delicious combination and the ratios are perfect. Thank you!
Kim says
This was very good! I used more mushrooms (because I had them) and some sweet onion (because I didn’t have leaks!) but other than that followed the recipe. Cooking times may vary depending on the the heat of your stove. That being said the way the recipe is written is great and helps you to determine what to look for to know when it is done. I will definitely make this again and use it as a base to try out other flavours and ingredients.
Vijetha Ravindra says
Dana, thanks for the delicious. Lately I have been I love with petal barley.. it got me thinking if I can I substitute the rice with pearl barley? Your thoughts?
Thanks :)
Vijetha Ravindra says
Oops! Pardon the fat- finger typo
*in love with pearl barley
Paula says
I’ve always been reluctant to try making risotto, as it seems way too labour intensive. But I decided to bite the bullet and give it a go.
I can’t believe such a simple recipe created such a gorgeous dish!
I’m no longer afraid of risotto and madly in love with this recipe.
Thank you from two very full, but very happy people ;)
Nancy says
This was wonderful! I tweeked it a bit by adding some asparagus I balanced in the veggie stock. I just finished the leftovers for lunch, I added a diced tomato and it made a great saladish lunch. Thanks for another wonderful recipe.
Nadav says
Love the leek in this. was a big hit at our Passover table.
Terri says
Made this and it turned out perfectly! Didn’t need any salt to taste as the stock and parmesan (omg first time I made that too, heaven! Could eat it straight) were plenty salty! The only sub I did was the vegetable stock for a vegan “chicken style” stock and doubled the recipe. Turned out superbly! The weather turned it up for a perfect rainy night in. Thanks for the awesome recipe.
Nancy says
Blanched, not balanced. ?
Paula Bish says
I have always been scared to attempt risotto but this recipe came out amazing the first go around. It was so delicious and your instructions made everything seem simple. Will be making again! ?
Ollie says
I just made this, well, not exactly, kinda made it my own with crushed tomatoes and some peas and corn and some chilli flakes for that Mexican vibe, but loved it so much. Whole family was loving it.
Amy whittier says
Just made this! So yum!
Maya Spivey says
Perfect! This recipe is a keeper!
Nichole says
Been steadily trying Minimalist Baker recipes since I happened upon her IG page a few weeks back – and so far THIS risotto is TOP! …Along with the vegan barbacoa, in my opinion. Both extra tasty. Only way I deviated here was by adding slightly more mushrooms, leeks, and cashew parmesan (so not really deviating I guess?). Anyway, my husband who lived on risotto in Italy for four years cleaned two full bowls of this between muttering “this is so good” and “I could eat this everyday,” so there you have it!
Teryn says
Made this on Sunday so that it would last me for 3 meals this week and it is AMAZING! I used vegan shredded parm (instead of the homemade one) and added extra nutritional yeast for flavor. It’s a bit salty between the stock and other ingredients, but such an easy home cooked meal. – terynstravels.com
Allie says
This was TO DIE FOR! Made it for my vegan niece when she was back from New York. Everyone asked for the recipe. I didn’t change a thing. Perfect.
Lacey says
Best risotto I have ever had! So delicious. I used garlic infused olive oil cuz I’m a garlic freak . Amazing
I also used the shallot u store had no leeks. I’m excited to try it with the leeks. Highly recommend
Erin S says
This was AMAZING! I made a double batch, so it took me a little longer, but it was so worth it.
Sara H says
Any suggestions to replace the mushroom? I’m probably the only veg in the world that hates mushrooms! Thanks :)
Sophia says
Can this recipe be made with basmati rice or quinoa?
We haven’t tried it, but maybe? We think basmati would work better than quinoa.
Lani Kay says
I used your recipe as a starting point for a vegan Mushroom and asparagus Risotto cooked in my Instant pot – no stirring needed. We are new to plant based eating and we love our risotto. Just wasn’t sure we could pull it off with no dairy but you did it and did it so well!
OMG!!! So good. Thanks for the vegan parmesan recipe.
I started by spraying the liner with grapeseed oil and sauting the mushrooms. When those were done, I took them out the pot, sprayed again, added 1/2 cup onion (I didn’t have any leeks), cooked those till translucent, added the rice and cooked till toasted. Added a swig of white wine (Hey, it’s plant based ;) ), cooked till evaporated – a few seconds, added broth, the mushrooms and a bunch of chopped asparagus. Gave it all a good stir, put on the lid and set to cook at high pressure for 6 minutes. As soon as it was done, I did a quick release, gave it a good stir, added the vegan parmesan, adjusted the salt and pepper and served sprinkled with parsley.
So, so good. Thrilled to have Risotto back on our roster.
A says
This is SO good! I made it for the first time tonight, and my husband and I both loved it and were so surprised and impressed by how creamy and delicious it was! We added some herbs (an oregano blend) at the end, that boosted the flavor that much more. I was skeptical of how close this would taste to non-vegan risotto, but truly, it’s right on par! Thanks for an amazing recipe that will definitely become a regular in our house.
Cat says
Never made any risotto before. Made this last night…divine! My boyfriend ate 2 helpings and cleaned the pot with a spoon! I made my own parmesan and it worked out perfectly. Thank you, Dana. I cannot wait to make this again!
Lulu says
Thank you for posting this! My secret weapon in risottos (especially great for vegan ones if worried about them being bland), is white pepper. I also added garlic when sauteing the mushrooms and used half vegan butter and half olive oil with truffle. I might have overdone it on the garlic so will adapt measures but it’s delicious! Absolutely do not miss the non-vegan version : )
Janna Stebbings says
I made this tonight with shallots and your vegan Parmesan. My first time making Risotto. It was delicious! So creamy and flavorful. My husband loved it! We’ll be making this on the regular.
lina says
This was so delicious. My first time making risotto. Thank you for sharing the recipe.
Lariza says
I just made and ate this. So good! I just have one question though, why the one in the picture looks yellow?
LORD KRISHNA says
Good blog. good risotto. JB
Jenna says
This risotto is so good! We have made it several times. I’ve used Follow Your Heart parmesan and nutritional yeast and both versions taste great. But be warned, cooking it is a bit of a time commitment!
Angela Tiffany says
so yummy! I just made this and it is absolutely fabulous. I subbed nutritional yeast for the parmasean cheese and it still tastes amazing!! thank you DANA!
Rebeka Pickett says
This recipe was amazing. Even my 9 month wanted more. This is a recipe that I definitely make again.
Shannon says
This is my first risotto and I am out of my mind with how delicious this was. Admittedly I had my own ideas about a risotto before I found this recipe, so I adapted it to what I had in my cupboard. Instead of rice, I used half a cup each of red lentils and barley. I still achieved a rich and creamy texture and the barley maintained a bit of bite. I had dried porcini mushrooms, so I rehydrated them and used the liquid as my stock (WOW). After mostly cooked, I finished my risotto with coconut milk and folded in my sautéed mushrooms with yucca. Finally, I served my risotto with a drizzle of balsamic, arugula, and a soft boiled egg. So amazing!!!