Vegan Risotto with Miso and Spring Vegetables

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Bowl of spring vegetable risotto seasoned with vegan parmesan and miso

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!

Shiitake mushrooms, garlic, arborio rice, water, olive oil, asparagus, white wine, miso paste, spring peas, salt, and pepper

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!

Sautéing asparagus and mushrooms with salt and pepper

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.

Adding green peas to arborio rice and miso broth

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.

Sprinkling vegan parmesan cheese over risotto

We hope you LOVE this vegan risotto! It’s:

Creamy
Comforting
Savory
Light
& Umami-filled

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

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!

Black pepper and vegan parmesan in small bowls next to a large bowl of vegan risotto

Vegan Risotto with Miso and Spring Vegetables

Easy, delicious risotto with asparagus, mushrooms, and peas. Vibrant umami flavor from miso paste and white wine. Just 8 ingredients required and perfect for spring (and beyond!).
Author Minimalist Baker
Print
Bowl of vegan risotto with miso, spring vegetables, and vegan parmesan
4.91 from 21 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 (Servings)
Course Entrée or Side
Cuisine Italian-Inspired
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

MISO BROTH

  • 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

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 317 Carbohydrates: 51.2 g Protein: 7.9 g Fat: 7.5 g Saturated Fat: 1 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 456 mg Potassium: 216 mg Fiber: 5.6 g Sugar: 5.3 g Vitamin A: 629 IU Vitamin C: 6.6 mg Calcium: 24 mg Iron: 1.5 mg

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  1. Beth says

    I made this last night, only leaving out the mushrooms because I don’t like them. It was my first time ever making risotto. It was absolutely delicious and I will make it again! Thank you so much for the wonderful recipes!

  2. Rachel H says

    Made this with veggie broth as I didn’t have miso. Also added red pepper flakes, thyme, and a splash of lemon juice. So yummy! Thank you!

  3. Jenn says

    This was excellent, a lovely flavorful dish to welcome spring. I added a large chopped shallot in before the asparagus, and I tossed the shiitake stems in with the broth for extra mushroom flavor. Definitely agree with the other commenters who said it took longer to cook the rice to al dente; mine took 40-45 minutes, but perhaps the heat on my pan was too low. Thanks for another winner, I’ll absolutely be making this again.

  4. Rachael T says

    The miso broth risotto is a brilliant idea! I used carrots and bell peppers and just roasted them in the oven so I didn’t need to make another store trip. Thanks for the recipe!

  5. Jeremy says

    Consider swapping in edamame for the peas to boost the protein content. Crumbled nori also makes for a nice topping if you have any available.

  6. Nina says

    This was so delicious! We didn’t have mushrooms so we substituted onions and it came out great. We loved the umami flavor and the texture. Thanks for so many great recipes.

  7. Sylvia Gillett says

    My husband and I made this last night and it turned out really well. Thank you for a delicious vegan dish. I think it would be enhanced with a sprinkle of black sesame seeds and dried seaweed. Paired nicely with a dry white wine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Sylvia! Love your addition ideas too. Thanks so much for sharing! xo

  8. Katie says

    This was delicious! The miso broth really made it shine. We added some bok choy and leeks, but otherwise followed the recipe exactly and it was very simple to make. Perfect served with salmon and a drizzle of lemon on top!

  9. Meghan M says

    my first time making risotto! I loved it, the miso broth plus the peas, asparagus, and mushrooms were such a great combo. i was a little confused about when to keep adding the broth and how much to use in total but i went with the flow and it turned out great.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, perhaps! But adding the broth a little at a time helps prevent the rice from becoming mushy so we fear the texture would be off. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Jordan. Thanks so much for the lovely review! xo

  10. Chris says

    Came out great. Took all of my miso broth and probably 25 minutes but it’s SUPER creamy and the rice didn’t get gummy at all. Very rich and delicious. I only wish I had opted to add the white wine cause wine makes everything better, but it was still fantastic without it. Also this was my first time making a risotto and I feel like I leveled up my cooking. Wife loved it!

    Thanks for this great recipe :)

  11. Amy P says

    Made this for dinner last week and it was so delicious. I made mine with green lentils as I didn’t have Arborio rice. Next time, I will get the rice! Lentils gave it a different flavor than expected. Regardless, it was delicious and lasted for 2 days (3 extra meals for myself and husband).

    A must try.

  12. Jasmine says

    A delicious, simple to follow recipe! I used vegetable broth in place of white wine and a light sprinkle of parmesan on top. Very flavorful, my husband enjoyed as well.

  13. Kinara says

    Fantastic! So creamy without any dairy! I used the white wine and all the miso, but still needed a touch more water to get the rice al dente.

  14. AJ says

    Another winner!
    Simple, yet tasty.
    I used white miso, water instead of oil and vegetable broth instead of wine. Also, I used brown rice and it worked well! No asparagus on hand but added in more peas and mushrooms.
    Did not use all the miso broth I prepped, so will use that for another meal this weekend.
    Thanks for another great recipe!

  15. Kavya says

    Hi!! I love your regular Risotto and can’t wait to try this veggie packed version out. I only have red miso paste on hand … could I use a lesser quantity of that and achieve a similar flavor?

    Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, if you enjoy the flavor of red miso I’d say go for it! In the times I’ve tried it it hasn’t been preferred over yellow / white/ or chickpea. Let us know how it goes!

  16. Rachel says

    I made this last night and thought it was easy and really delicious. I used almost all of the miso broth and it did take at least thirty minutes of stirring before the rice was ready. Otherwise, everything worked great as directed!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say just more of the other ingredients or another veggie of choice, such as bell peppers?

  17. Dana says

    Just made this tonight! So delicious. I only had a small amount of rice on hand so I actually cut the recipe in half but kept the veg pretty much the same and it worked perfectly. I only had white mushrooms and broccolini on hand so I subbed those for shiitake and asparagus but everything else was the same. Used the wine and cheese option- so good! Love that I finally found another recipe for chickpea miso paste. Very easy recipe and I’ve never made risotto before! Wishing I had leftovers now :(

  18. Morgan E. says

    this looks soo delicious and comforting! I love anything with miso! Would this recipe work with brown rice?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should, but we haven’t tried it and definitely recommend arborio for best texture. Brown rice will likely be gummy and take far longer to cook. But if you try let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Unfortunately I don’t think that would work. But if you try another grain besides arborio let us know how it goes!