Vegetable Risotto

  • Yield : 4 cups
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m

We found this recipe from an old cookbook and I wanted to make it plant based! It’s really tasty and no added salt besides the vegetable broth. I think you all would enjoy this simple meal. I served it with a side salad.


  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tablespoons olive oil (optional-- for sauteing, you can use water)
  • 1 cup Arborio rice
  • 3 cups vegetable broth
  • 3/4 cup bite-size asparagus pieces
  • 3/4 cup seeded and diced tomato
  • 1/4 cup shredded carrot
  • 3 Tablespoons sniped fresh basil


Step 1

In a large saucepan cook mushrooms, onion, garlic in hot oil (or water) until onion is tender. Add uncooked rice. Cook and stir over medium heat about 5 minutes more until rice is golden brown.

Step 2

Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until the liquid is absorbed. Add another 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)

Step 3

Stir in the remaining 1/2 cup broth, the tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately and with a side salad.

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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Comments (6)

  1. posted by Jessica @ Dairy Free Betty on October 7, 2013

    Mmm I’m always on the look out for a risotto recipe that doesn’t have dairy! Thank you!

    • posted by Miranda Rivera on October 9, 2013

      OH that’s great to hear! Thank you for sharing such kind words! Enjoy it!
      xx, Miranda

  2. posted by Jes on October 10, 2013

    This was incredible. My kids loved it. Thank you for sharing this delicious recipe.

    • posted by Miranda Rivera on October 11, 2013

      OH I’m so happy to hear that! Thank you for such kind words! 🙂 It’s always great to hear a recipe is kid-approved! Have a wonderful day!
      xx, Miranda

  3. posted by Katelyn on November 2, 2013

    This was so incredibly delicious! I’d never made risotto before, but didn’t find it too crazily hard. I’ll definitely be adding this to my list of regulars.

  4. posted by Ruth on March 12, 2014

    Sounds like something I would like to make for our small group meals. I don’t suppose this would work using a rice cooker to double or triple the volume?


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