We’re carb people. What can we say? And risotto is about the fanciest meal you can make that’s secretly really easy.
This 8-ingredient vegan risotto is beautifully rich in flavor thanks to miso, white wine, and vegan parmesan cheese. And it’s beaming with fresh spring vegetables in every bite! Make it for yourself and enjoy leftovers throughout the week, or wow dinner guests. Let us show you how it’s done!
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!
How to Make Vegan Risotto
This risotto is dairy-free thanks to olive oil and vegan parmesan cheese. Miso paste lends a beautiful umami flavor that permeates the dish, while white wine brings a pop of brightness. The bold flavors will make you forget there’s no butter or cheese included.
If you’re new to miso, be sure to check out our Miso 101 Guide to learn about the different types, health benefits, and more.
For a fun spring feeling and pop of color, we leaned into the season by including asparagus and peas. We added mushrooms for a hearty texture, boost of B vitamins, and other health perks. And garlic permeates the dish with flavor.
Top with vegan parmesan cheese for a cheesy, salty garnish.
We hope you LOVE this vegan risotto! It’s:
It’s perfect for meal prep because it keeps and reheats well, but it’s also fancy enough to impress dinner guests. It works well as an entrée or side, especially paired with our Best Vegan Meatballs, Grilled Romaine Caesar Salad with Herbed White Beans, or Cashew-Crusted Cauliflower Steak.
More Vegan Risotto Recipes
- Caramelized Shiitake Mushroom Risotto
- Mushroom and Leek Risotto (Vegan + GF)
- Creamy Vegetable Risotto (30 Minutes!)
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!
Vegan Risotto with Miso and Spring Vegetables
- 5 cups water, divided
- 4 Tbsp chickpea miso paste (regular soy miso works as well, yellow or white is best here)
RICE & VEGGIES
- 2 Tbsp olive oil, divided
- 1/2 bunch asparagus, cut into 1/2-inch segments on a bias/diagonal
- 1 cup shiitake mushrooms, sliced
- 1 pinch each sea salt and black pepper
- 6 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional // or sub vegetable broth)
- 1/2 cup frozen peas
FOR SERVING optional
- 1/4 cup vegan parmesan cheese
- MISO BROTH: In a medium saucepan, bring water to a simmer over medium heat. Once simmering, reduce heat to low to keep warm.
- While waiting for the water to simmer, add miso to a small mixing bowl and scoop out ~1 cup (240 ml) of water from the saucepan. Add to the miso and whisk/stir until mostly dissolved (this allows the miso to fully blend with the water and not clump). Add the miso mixture to the pot of simmering water and stir to dissolve the miso fully. This creates your miso broth.
- RISOTTO: Heat a large rimmed skillet over medium-high heat and add 1 Tbsp (15 ml) olive oil (amount as original recipe is written // adjust if altering batch size). Add the asparagus and cook for about 5 minutes, stirring occasionally, or until somewhat browned and caramelized. Add the mushrooms and sauté for ~2 minutes, or until tender. Season with a pinch each of salt and pepper and transfer to a bowl. Set aside for later.
- Heat the same large skillet over medium-low heat. Add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and garlic. Sauté for 1 minute until fragrant.
- Add arborio rice and cook for 1 minute, stirring occasionally to coat.
- Optionally, add dry white wine (or vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
- Using a ladle, add warmed miso 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 miso broth, stirring to incorporate, until the rice is al dente — cooked through but still has a slight bite. You may not need all of the miso broth. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering batch size).
- Once the rice is al dente, turn heat as low as possible and add in peas, along with the cooked asparagus and mushrooms from earlier (option to reserve a few for serving). Stir until well combined, testing a bite to ensure peas are warmed through.
- Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or some vegan parmesan cheese to enhance the cheesiness.
- To serve, divide between serving bowls, top with any remaining asparagus and mushrooms, and garnish with vegan parmesan cheese.
- Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.