Vegan Vegetable Risotto

Creamy, comforting, and bursting with fresh flavors, this Vegan Vegetable Risotto is a plant-based twist on the classic Italian dish. Made with hearty Arborio rice, vibrant vegetables like carrot, zucchini, and peas, and enriched with the umami-packed goodness of nutritional yeast, this dish is a perfect balance of indulgence and nourishment. The secret to its luxurious, velvety texture lies in the gentle, ladle-by-ladle addition of warm vegetable broth—a must-know technique for any risotto lover. Fresh parsley and a hint of bright lemon juice bring the flavors to life, making it an ideal meal for weeknight dinners or special occasions. Completely dairy-free, customizable, and ready in under an hour, this vegan risotto is a must-try for anyone looking to enjoy a flavorful and satisfying plant-based recipe.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 1 cup Peas, fresh or frozen
• 0.5 cup White wine (optional, for deglazing)
• 2 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

In a medium saucepan, heat the vegetable broth over medium heat until it’s warm but not boiling. Reduce the heat to low and keep it warm while preparing the risotto.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic, diced carrot, and zucchini to the pan. Sauté for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir the Arborio rice into the vegetable mixture, ensuring each grain is coated with oil and lightly toasted, about 2 minutes.

Step 5

Deglaze the pan by stirring in the white wine (if using) and cooking until it’s mostly evaporated.

Step 6

Start adding the warm vegetable broth, one ladle (about 1/2 cup) at a time, to the rice. Stir frequently and allow the liquid to be mostly absorbed before adding the next ladle of broth. Continue this process for about 20 minutes until the rice is tender and creamy, but not mushy.

Step 7

When adding the last ladle of broth, stir in the peas and nutritional yeast. Cook for 2-3 more minutes until the peas are heated through.

Step 8

Season the risotto with salt, pepper, and lemon juice. Adjust seasoning to taste.

Step 9

Remove from heat and let sit for 2 minutes before serving.

Step 10

Garnish with fresh parsley and serve warm. Enjoy!

Nutrition Facts

Serving size	(2445.1g)

Amount per serving	% Daily Value*
Calories	1589.2

Total Fat 42.8g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 4618.7mg	0%
Total Carbohydrate 233.1g	0%
Dietary Fiber 37.1g	0%
Total Sugars 45.0g
Protein 53.9g	0%

Vitamin D 0IU	0%
Calcium 378.8mg	0%
Iron 12.9mg	0%
Potassium 4301.8mg	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: 25.1%

Protein: 14.1%

Carbs: 60.8%