Creamy Vegetable Risotto (Vegan)

A rich and comforting dish that’s packed with vegetables and creamy plant-based goodness.

Servings: 4

Ingredients

For the Risotto:

  • 2 tbsp olive oil (or vegan butter)
  • 1/2 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • ½ cup dry white wine (optional, or substitute with more broth)
  • 2 1/2 cups vegetable broth, warmed
  • 1 cup unsweetened plant-based milk (almond, oat, or soy)
  • 1 cup mixed vegetables (e.g., peas, diced carrots, zucchini, or asparagus)
  • 1 cup mushrooms, sliced (optional)
  • ½ cup vegan Parmesan cheese (store-bought or homemade)

Seasoning:

  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1/2 salt
  • 1/4 tsp black pepper
  • 2 tbsp nutritional yeast (optional, for extra umami)

Optional Garnish:

  • Fresh parsley, chopped
  • Lemon zest

Instructions

  1. Prepare the Vegetables:
    • Heat 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms and cook until golden brown, about 5–7 minutes.
    • Add the remaining vegetables (e.g., peas, carrots, or zucchini) and sauté for 3–4 minutes until tender. Remove from heat and set aside.
  2. Cook the Aromatics:
    • In a large, deep skillet or saucepan, heat the remaining olive oil over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.
    • Stir in the garlic and cook for 1 minute, until fragrant.
  3. Toast the Rice:
    • Add the Arborio rice to the pan, stirring to coat it in the oil. Cook for 1–2 minutes until the rice is lightly toasted.
  4. Deglaze the Pan:
    • Pour in the white wine (if using) and cook until mostly evaporated, about 2 minutes.
  5. Cook the Risotto:
    • Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently.
    • Allow the rice to absorb most of the liquid before adding more. Continue this process for about 20–25 minutes, until the rice is creamy and cooked to al dente.
  6. Add Creaminess:
    • Stir in the plant-based milk, vegan Parmesan, nutritional yeast (if using), and dried herbs.
    • Add the sautéed vegetables to the risotto and stir gently to combine.
  7. Season and Serve:
    • Taste and adjust seasoning with salt and black pepper.
    • Garnish with fresh parsley and lemon zest, if desired.

Tips:

  • Keep Broth Warm: Warm broth helps maintain the cooking temperature and ensures creamy risotto.
  • Make It Gluten-Free: Use a certified gluten-free broth and omit the wine or ensure it’s gluten-free.