Vegan Vegetable Risotto
Indulge in the creamy, comforting flavors of this Vegan Vegetable Risotto, a plant-based twist on a classic Italian favorite. Made with tender Arborio rice, fresh zucchini, carrots, and sweet peas, this dish is as nourishing as it is satisfying. The risotto achieves its rich, velvety texture by slowly simmering the rice in warm vegetable broth, with the optional splash of white wine adding a subtle depth of flavor. Nutritional yeast provides a cheesy, umami finish, while a hint of lemon juice brightens each bite. Ready in under 45 minutes, this one-pan meal is perfect for weeknight dinners or special occasions. Don’t forget the garnish of fresh parsley for a pop of color and added freshness!
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Recipe Information
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
Instructions
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.
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.
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.
Stir the Arborio rice into the vegetable mixture, ensuring each grain is coated with oil and lightly toasted, about 2 minutes.
Deglaze the pan by stirring in the white wine (if using) and cooking until it’s mostly evaporated.
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.
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.
Season the risotto with salt, pepper, and lemon juice. Adjust seasoning to taste.
Remove from heat and let sit for 2 minutes before serving.
Garnish with fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 42.1 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4480 mg | 95% | |
*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.
