Soy-Free Vegetable Risotto
Elevate your weeknight dinners with this hearty and creamy Soy-Free Vegetable Risotto, perfect for those avoiding soy without compromising on flavor. This recipe is crafted with Arborio rice simmered in rich, soy-free vegetable broth and infused with a medley of vibrant veggies like carrots, zucchini, and mushrooms. Aromatic garlic, onions, and a splash of optional white wine bring depth to this classic dish, while a touch of nutritional yeast adds a subtle savory note for those who choose to include it. With fresh parsley and a bright finish of lemon juice, this dairy-free and vegan-friendly risotto is an elegant yet approachable meal that comes together in under an hour. Perfect for cozy evenings or special gatherings, this versatile dish is a celebration of wholesome ingredients and effortless indulgence.
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Recipe Information
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
Instructions
Heat the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrot, zucchini, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
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.
If using white wine, pour it into the pan and stir constantly until the wine is fully absorbed.
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.
Once the risotto has reached the desired consistency, stir in the nutritional yeast (if using), salt, black pepper, and lemon juice.
Remove the pan from heat and fold in the chopped parsley.
Taste and adjust seasoning as needed. Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 20.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1897 mg | 40% | |
*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.
