Vegan Risotto

Erin Coleman, R.D., L.D.
Vegan Risotto

Vegan risotto works well with just about any vegetarian or vegan protein-rich main dish. Try this flavorful vegan asparagus risotto recipe when you want to impress dinner guests and pack in satiating fiber and other essential nutrients.

Ingredients

  • 4 cups vegetable stock
  • 1 pound asparagus, trimmed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoon olive oil
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/3 cup nutritional yeast flakes
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Bring the vegetable stock to a boil in a medium saucepan.
  2. Blanch the asparagus (in a mesh strainer) in boiling vegetable stock for 2 minutes.
  3. Remove the asparagus and set aside.
  4. Saute the onion and garlic in oil for 4 to 6 minutes in a large saucepan.
  5. Add rice to mixture and cook for 1 to 2 additional minutes (stirring constantly until rice turns opaque).
  6. Add wine and continue stirring until rice absorbs the wine.
  7. Stirring constantly, pour in the vegetable stock, 1/2 cup at a time, until liquid is absorbed. Continue adding stock in 1/2-cup increments until absorbed, which will take a total of about 20 to 25 minutes.
  8. Add asparagus and remaining ingredients to the rice mixture when you pour in the final 1/2 cup of stock.
  9. Cook an additional 2 to 3 minutes (stirring constantly) until the rice is tender and the mixture has a creamy consistency.

Servings: about 4

Optional Add-Ins

  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons freshly chopped dill
  • 1/2 to 1 cup shredded vegan cheese
  • 1 cup frozen peas
  • 1 cup cremini mushrooms
  • 1/2 teaspoon saffron thread

Choosing Vegan Risotto

Choosing vegan risotto doesn't mean you have to sacrifice taste, as this plant-based side dish is just as flavorful (if not more so) than it's non-vegan counterpart.

Vegan Risotto