When I’m craving comfort food, I know that this vegan risotto will do the trick. It’s also the perfect date night recipe! This recipe comes together in about 30-minutes, and you’ll spend most of that time keeping an eye on the rice as your vegetables roast. Consider serving with this easy-to-make kale! This creamy dairy free risotto is actual perfect on its own, without the roasted veggies. But I love the rich roasted flavors of vegetables on a creamy rice dish. If you love mushrooms, you’ve got to make my Vegan Mushroom Risotto! So comforting and earthy.
Ingredients (with substitutions)
Vegetables – You can use whatever vegetables you want! Just make sure you roast about 5 cups total of vegetables. I like butternut squash, sweet potatoes, red bell peppers, carrots, cauliflower and broccoli. Brussels sprouts would also be good here.Olive oilVegetable broth – To make your creamy risotto tastier than simply cooking the rice in water.Vegan butter – or more olive oilShallots – A sweet onion would also work.Arborio rice – This special type of rice is starchier and will create a thick and soft texture.Garlic – To add even more flavor to this dish.White wine – If you don’t want to cook with wine, you can omit it. However, it does go a long way to add more flavor.SaltBlack pepperFresh chopped sage – Leave out or use a little dried instead.Fresh chopped thyme – May leave this out if needed, or use dried.Vegan parmesan cheese – For best results, use Violife’s parmesan block, shredded. It tastes just like real parm! You can also use my homemade vegan parmesan, if needed.
How to make creamy vegan risotto
First, get your vegetables roasting. Preheat your oven to 425 degrees F. Add the veggies to a baking sheet lined with parchment paper. Drizzle with olive oil and salt. Bake for 20-30 minutes. Warm the broth. Heat the vegetable broth over medium-low heat until warm, but not boiling. I like to keep this on the stovetop so it’s warm and ready to add to the rice. Cold broth will make the risotto not cook correctly. Make the risotto: Add the vegan butter (or olive oil) to a sauté pan over medium heat. Then, add the chopped shallot, cooking for 2-3 minutes. Add the garlic and cook for 1 minute. Add the rice and stir to coat with the butter, garlic, and onion mixture. Add the white wine and stir until absorbed. If using, add the fresh herbs as well. Add the warm broth ½ cup at a time and stir until absorbed, about 20-30 minutes. Add the vegetables: Once the rice has absorbed the liquid and its softened, stir in the vegan parmesan and remove from heat. Add salt and pepper to taste. Serve with the roasted vegetables on top. Garnish with parsley and more parmesan and enjoy!
Helpful tips
Don’t skip the garlic or shallot/onion – They add so much flavor!Keep an eye on the rice – This is one recipe that keeps you in front of the stove from start to finish. You need to constantly stir to ensure it doesn’t stick and that it thickens. Add the broth a little at a time – Don’t be tempted to add your warm vegetable broth all at once. By adding ½ a cup at a time, the risotto will become even creamier as you stir.
Frequently asked questions
Storing risotto
What goes with risotto?
There are many sides that go well with risotto. From bread to salads and cooked vegetables, pick what you love:
Dutch Oven BreadVegan Dinner RollsVegan Caesar SaladKale Caesar SaladAir Fryer AsparagusRoasted Brussels Sprouts
More vegan comfort food recipes to love
Vegan Biscuit Pot PieBroccoli Cheese Rice CasseroleThe Best Vegan Mac and CheeseVegan GnocchiMushroom Bourguignon
This recipe was first published August 2019 and has been updated. The original had only roasted butternut squash and some spinach stirred in. I like it better with a variety of roasted vegetables, and have added a few fresh herbs and vegan cheese to improve it.
