Go Back
–+ servings
completed vegan risotto plated on a white plate against a white background
Print Recipe
5 from 46 votes

Best Vegetable Vegan Risotto

This easy vegan risotto recipe cooks up perfectly creamy and delicious! It’s loaded with lots of veggies for an easy and nourishing dinner recipe everyone will love.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 284kcal
Author: Miranda Rivera

Equipment

Ingredients

  • 2 Tablespoons of olive oil (optional-- for sauteing, you can use water)
  • 2 cups of sliced fresh mushrooms
  • ½ cup of chopped onion
  • 2 garlic cloves minced
  • 1 cup of uncooked Arborio rice
  • 3 cups of vegetable broth
  • ¾ cup of bite-size asparagus pieces
  • ¾ cup of seeded and diced tomato
  • ¼ cup of shredded carrot
  • 3 Tablespoons of snipped fresh basil

Instructions

  • In a large saucepan over medium heat, heat the oil. Add mushrooms, onion, and garlic and cook until onion is tender.
    ingredients for vegan risotto added to black skillet
  • Add rice. Cook and stir for about 5 minutes more until rice is golden brown.
    process of adding rice to black skillet
  • Meanwhile, in another saucepan, bring broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
    process shot post mixing rice and ingredients in black skillet
  • 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.)
  • Stir in the remaining 1/2 cup broth, tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately.
    process shot of additional ingredients being added to black skillet

Video

Notes

  • Get the right rice: it really all starts with the rice. You simply can’t make true risotto without arborio rice. The high starch content it releases into the pot is what gives risotto a creamy texture.
  • Stirring: It’s not necessary to stir constantly the entire time it cooks, but it does need a lot of attention and frequent stirring.
  • Add broth slowly: Follow the instructions and add the water in small amounts and allow it to fully absorb into the rice before adding more.

Nutrition

Calories: 284kcal | Carbohydrates: 49g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 717mg | Potassium: 373mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2214IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 3mg
QR Code linking back to recipe