Vegan Classic Italian Risotto

Experience the comforting elegance of Italian cuisine with this Vegan Classic Italian Risotto, a plant-based twist on a timeless favorite. Crafted with creamy Arborio rice, a splash of dry white wine, and rich vegetable broth, this dairy-free delight is skillfully elevated with nutritional yeast and vegan butter for an indulgent umami flavor. Fresh parsley and a squeeze of lemon juice provide a vibrant finishing touch, making each bite both hearty and refreshing. Ready in just 40 minutes, this risotto is perfect for a cozy dinner or an impressive entrée for vegan guests. Pair it with a crisp side salad or roasted vegetables for a complete, satisfying meal.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 4 cups Vegetable broth
• 0.5 cup Dry white wine
• 3 tablespoons Nutritional yeast
• 2 tablespoons Vegan butter
• 0.25 cup Fresh parsley, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by heating the vegetable broth in a small saucepan over low heat until it simmers. Keep it warm throughout the cooking process.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

Step 4

Add the Arborio rice to the onion and garlic mixture. Stir until the rice is well coated with oil and starts to become translucent around the edges, approximately 1-2 minutes.

Step 5

Pour in the dry white wine. Stir continuously until the wine is mostly absorbed by the rice.

Step 6

Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring often. Once the liquid is mostly absorbed, add the next ladle. Continue this process until all the broth is incorporated and the rice is creamy and al dente, which should take about 18-20 minutes.

Step 7

Once the rice reaches the desired creamy texture, stir in the nutritional yeast and vegan butter. Mix thoroughly to combine and add a rich flavor.

Step 8

Season the risotto with salt and black pepper to taste. Stir in freshly chopped parsley and lemon juice just before serving, to add brightness to the dish.

Step 9

Serve hot and enjoy your Vegan Classic Italian Risotto with a side salad or grilled vegetables for a complete meal.

Nutrition Facts

Serving size	(1622.9g)

Amount per serving	% Daily Value*
Calories	1440.8

Total Fat 59.7g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 3660.9mg	0%
Total Carbohydrate 169.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 21.4g
Protein 36.9g	0%

Vitamin D 0IU	0%
Calcium 351.1mg	0%
Iron 11.0mg	0%
Potassium 2945.4mg	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: 39.4%

Protein: 10.8%

Carbs: 49.8%