Soy-Free Vegetable Risotto

Creamy, comforting, and entirely soy-free, this Vegetable Risotto is a dairy-free twist on the Italian classic that’s perfect for weeknight meals or special occasions. Made with Arborio rice and a medley of fresh vegetables like carrots, zucchini, and mushrooms, this dish delivers a rich flavor profile without the use of soy-based ingredients. The secret to its velvety texture lies in the slow addition of warm vegetable broth, ensuring every grain is infused with savory goodness. Optional ingredients like dry white wine and nutritional yeast add extra depth, while a squeeze of lemon juice and fresh parsley provide a bright, herbaceous finish. Ready in just 50 minutes, this recipe is a family-friendly, plant-based dinner that's as delicious as it is easy to prepare. Whether you're catering to dietary restrictions or simply looking for a wholesome, one-pot meal, this soy-free vegetable risotto is sure to impress!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 5 cups Vegetable broth (soy-free)
• 3 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 1 cup Button mushrooms, sliced
• 0.5 cup Dry white wine (optional, omit if abstaining from alcohol)
• 2 tablespoons Nutritional yeast (optional for added flavor)
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.

Step 2

In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the chopped onion and sauté for 4-5 minutes, until translucent.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the diced carrot, zucchini, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Push the vegetables to the side of the pan and add the remaining 1 tablespoon of olive oil. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast lightly.

Step 7

If using white wine, pour it into the pan and stir constantly until the wine is fully absorbed.

Step 8

Begin adding the warm vegetable broth one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding the next ladle. Repeat this process until the rice is creamy and tender, about 20-25 minutes.

Step 9

Once the risotto has reached the desired consistency, stir in the nutritional yeast (if using), salt, black pepper, and lemon juice.

Step 10

Remove the pan from heat and fold in the chopped parsley.

Step 11

Taste and adjust seasoning as needed. Serve immediately, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2201.5g)

Amount per serving	% Daily Value*
Calories	1101.6

Total Fat 44.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3964.6mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 11.0g	0%
Total Sugars 20.8g
Protein 20.7g	0%

Vitamin D 14IU	0%
Calcium 201.8mg	0%
Iron 4.4mg	0%
Potassium 1896.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 8.2%

Carbs: 52.2%