Rich, creamy, and dairy-free, this Vegan Risotto recipe won’t have you missing the cheese or butter.
The first time I enjoyed a proper risotto was at Ristorante Bartolotta, one of Milwaukee’s best and most authentic Italian restaurants. Now, I love my American Italian eateries with the red and white checkered tablecloth. And I’ll never say no to absurdly cheesy lasagnas served with a side of artery-clogging garlic bread. Still, there’s something to be said about places like Bartolatta’s, where the menu changes with the seasons, and they make everything from scratch.
Since it was fall, the risotto centered around the star ingredient, butternut squash, and my taste buds all but melted in euphoria. Needless to say, I ordered this risotto plenty more times after that, though it took some years before I gathered up the confidence to make risotto at home. I used to think risotto was reserved for Michelin-starred bistros and experienced chefs. It turns out that I was quite wrong. Risotto is actually quite easy to make at home and usually takes less than an hour from prep to plate. And this vegan risotto recipe is perfect for anyone seeking a lighter alternative.
Now, I’m far from vegan, but what I love about the recipe is that it satisfies my risotto cravings without the cream, cheese, and butter. Somehow, it manages to be creamy without the dairy. The risotto is rich, savory, and the nutritional yeast gives you a cheese-like flavor, enough to satisfy this dairy lover. And while the recipe calls for asparagus and peas, feel free to add whatever veggie you prefer. In the summers, I like to grill asparagus and portobello mushrooms—it’s delish!
Stir, stir, stir
Risotto doesn’t take long to make, but it doesn’t take long to mess up either. Risotto is like my dog (RIP Chloe)—it requires your utmost attention. Don’t walk away and keep that ladle at the ready. You’ll be stirring and pouring in broth constantly. Let’s just say your arm is going to be getting a workout. And if you don’t want crunchy rice, taste as you go. Al dente is great. Undercooked is not.
So is risotto labor-intensive? Kind of. I don’t mind, though. There’s something satisfying about watching rice transform into a silky and luscious dish with just a little attention and broth.
How do I store leftovers?
Speaking from experience, risotto does not make the best leftovers. If you can, enjoy it fresh. But if you have some left, refrigerate the risotto in an airtight container for up to 3 days. While you can microwave risotto, I prefer to reheat it on the stove. Either way, add a couple of splashes (possibly more) of broth to loosen it back up.
Serving suggestions
Vegan risotto pairs well with all sorts of proteins. On the poultry front, Baked Chicken Cutlets are delicious. Between the Italian herbs and parmesan crust, it’s the perfect complement. For something simpler, try a Poached Fish with a squirt of lemon. Or if you want to keep the meal strictly vegan, top the risotto with Garlic Brussels Sprouts. And like I mentioned earlier, grilled Portobello Mushrooms are always a good idea!
Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warmed
- 1/2 cup frozen peas
- 1/2 cup asparagus chopped
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onions and garlic, sauté until onions are translucent.
- Add arborio rice to the pan and stir to coat with oil. Toast the rice lightly for about 2 minutes.
- Pour in the white wine and stir until mostly absorbed. Begin adding the warm vegetable broth, one ladle at a time, allowing each ladle to be absorbed before adding the next. Stir frequently.
- Halfway through, add the peas and asparagus. Continue adding broth and stirring until the rice is creamy and al dente. This should take about 20 minutes.
- Remove from heat. Stir in nutritional yeast, salt, and pepper to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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