Vegan Classic Italian Risotto
Elevate your plant-based cooking with this Vegan Classic Italian Risotto, a creamy and indulgent dish that's bursting with flavor and crafted entirely without dairy. Featuring Arborio rice simmered in warm vegetable broth, this recipe achieves its luxurious texture through a traditional technique of stirring in small increments of liquid. Enhanced by dry white wine, garlic, and onions, and finished with vegan butter, nutritional yeast, and a splash of lemon juice, this risotto is rich, savory, and perfectly balanced. Fresh parsley adds a vibrant touch, making it an ideal main course or elegant accompaniment to your favorite sides. Ready in just 40 minutes, this comforting classic proves that vegan cooking can be both authentic and irresistible.
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Recipe Information
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
Instructions
Begin by heating the vegetable broth in a small saucepan over low heat until it simmers. Keep it warm throughout the cooking process.
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.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
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.
Pour in the dry white wine. Stir continuously until the wine is mostly absorbed by the rice.
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.
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.
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.
Serve hot and enjoy your Vegan Classic Italian Risotto with a side salad or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 21.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2945 mg | 63% | |
*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.
