Main Dishes

Vegan Risotto

Happy Sunday!

This week’s recipe is brought to you via another Instagram poll we made a short time ago. Risotto is such a great winter dish – it’s warm, it’s filling, it’s easily customizable to different tastes, and it’s easy to make a lot of if you want to make something nice for guests, or just meal prep for the week. 
Our recipe is for plain risotto, but we included some additional optional ingredients you can add depending on what you like. We highly recommend onions and mushrooms with parsley, but squash and sage, asparagus and sun-dried tomatoes, or even something like lemon garlic with any type of mixed veggies would do! This dish is great on it’s own, or served alongside your favorite protein or even a salad. Enjoy!

Vegan Risotto


4-6 Cups Veggie stock (or you can add ½-1 tablespoon of bouillon to 4-6 cups water if you don’t have any stock) 

1 Tablespoon Vegan butter or oil

 1 Cup Arborio rice

 1/4 Cup Vegan ‘mozzarella’ style cheese

Salt and pepper to taste

Optional Add-Ons:

Non-dairy milk (if you want it creamy)

Sliced bella or crimini mushrooms 

Thinly sliced red or sweet white onions

Chopped sundried tomatoes

Roasted squash

Roasted asparagus

Herbs for garnish (parsley, sage, thyme, rosemary, etc.) 


In a pot, bring your stock to a simmer, then drop the heat down to low, and keep it warm.

In a pan, melt your butter or oil, and if using onions and/or mushrooms, cook them down slowly until they get nice and caramelized. 

Then add your rice and stir for a minute or two until the rice is coated in oil/butter, and begins to change color. 

Begin adding your stock about ½-1 cup at a time, stirring it in, then letting the rice soak it up. 

When the stock is almost completely absorbed ( you still want to see a little bit coating the bottom of the pan), go ahead and stir in another cup of stock. Repeat this process until rice has absorbed everything and is cooked through (be sure to taste it to make sure the rice is cooked to your liking – you may need to add more stock depending on the heat of the pan and how soft you want your rice).

For extra creamy risotto, you can swap out 1 or 2 cups of the stock with a dairy free milk of your choice – just make sure it’s warmed and not cold when you add it to the pan. 

After adding the last bit of stock, turn off the heat just before all the stock is fully absorbed, and stir in your vegan cheese. You can also mix in any herbs or roasted vegetables, or leave them for garnish on top!

Taste and adjust salt and pepper to your liking and it’s ready to serve. 

Leave a Reply

Your email address will not be published. Required fields are marked *