Creamy Vegetable Risotto (30 Minutes!) (2024)

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Creamy Vegetable Risotto (30 Minutes!) (1)

When we traveled to Portugal last year, we ate so much good food.

One of the dishes was a vegetable risotto the restaurant was able to make vegan-friendly by omitting the cheese and butter. Perhaps a cardinal sin in making risotto, but they obliged. One bite in and recipe inspiration was born.

Creamy Vegetable Risotto (30 Minutes!) (2)

History of Risotto

Risotto is a rice-based dish that isbelievedto have originated in Milan, Italy. The first version was calledRisotto alla Milaneseand was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created.

Ourplant-basedversion is not traditional, but is dairy-free and equally delicious!

This vegan, gluten-free, oil-free risotto is made with 8 ingredients in 30 minutesfrom start to finish!

It starts with fresh vegetables sautéed until just tender. We went with bell pepper, broccolini, and asparagus, but go with whatever is available and in season for you.

Creamy Vegetable Risotto (30 Minutes!) (3)

Next, start cooking the risotto by sautéing shallot and then adding arborio rice and white wine for flavor.

Once the wine cooks down, add warmed vegetable broth one ladle at a time and stir as it cooks until “al dente.” Then just add your vegan parmesan cheese and the sautéed vegetables and you’re good to go! It’s that easy.

A few things to keep in mind with risotto:

Always use warmed vegetable broth so it doesn’t halt the cooking when added to the rice.
Stir frequently as the rice cooks to prevent sticking.
Cook the rice at a simmer instead of a boil so the rice can cook slowly and evenly.
Cook until just “al dente” to avoid gummy risotto.

Creamy Vegetable Risotto (30 Minutes!) (4)

We hope you all LOVE this dish. It’s:

Creamy
“Cheesy”
Flavorful
Loaded with fresh vegetables
Easy to make
& So delicious

This would make the perfect weeknight meal when you need something that’s incredibly satisfying and comforting in a hurry. It would make a delicious entrée or side dish, and it would also work well for dinner parties, as it’s a versatile side dish that complements just about any main.

If you’re into rice dishes, also be sure to check out our Vegan Fried Rice, , 30-Minute Cauliflower “Rice” Stir Fry, , and Veggie Brown Rice Sushi.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Creamy Vegetable Risotto (30 minutes!)

A healthier take on risotto without oil or butter, replacing cheese with vegan parmesan cheese. Includes plenty of fresh vegetables for fiber and nutrients. An easy 30-minute, 8-ingredient recipe perfect as an entrée or a side.

Author Minimalist Baker

Print SAVE

4.90 from 84 votes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Course Entrée, Side

Cuisine Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

US Customary – Metric

RISOTTO

3 1/2 – 4 cups vegetable broth (warmed on the stovetop // store-bought)
2 Tbsp water (or oil), divided
1 small bundle asparagus (ends trimmed or 1 small bundle broccolini, stalks trimmed (we used both))
1 medium red bell pepper (seeds + stem removed, thinly sliced)
~1/4 tsp each sea salt and black pepper
3/4 cup thinly sliced shallot
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1/4 cup vegan parmesan cheese (plus more for serving)

FOR SERVING optional

Fresh chopped parsley

Instructions

In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large pan over medium heat. Once hot, add half of the water (or oil) and the asparagus (and/or broccolini) and the red bell pepper. Season with a pinch each salt and pepper and sauté until just tender and slightly browned – 3-4 minutes – stirring frequently. Cover to steam and speed cooking time. Remove from pan, uncover, and set aside.
Heat another large rimmed pan over medium heat. Once hot, add remaining water (or oil) and shallot. Sauté for 1-2 minutes or until softened and very slightly browned.
Add arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine (or more vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
Using a ladle, add warmed vegetable broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.
Continue to add vegetable broth 1 ladle at a time, stirring to incorporate, until the rice is “al dente” – cooked through but not mushy. This whole process should only take 15-20 minutes (may take longer if making a larger batch).
Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. Also add vegan parmesan cheese and most of the cooked vegetables, reserving a few for serving. Stir to coat (see photo).
Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
To serve, divide between serving bowls and top with remaining vegetables, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. We haven’t tried freezing this recipe.

Video

Notes

*Recipe adapted from Food Network.
*Nutrition information is a rough estimate calculated with water (not oil).

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 257 Carbohydrates: 50 g Protein: 5.7 g Fat: 2.2 g Saturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 423 mg Fiber: 2.7 g Sugar: 3.4 g

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Reader Interactions

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All commentsI made thisQuestions

Susan says
See Also
Former 'Hell's Kitchen' contestant Jason Santos shares the secret to making the show's notorious lobster risotto 'from beginning to end, in 3 minutes'How to Make Creamy Risotto at Home What To Serve With Risotto - 10 Easy Dishes - Mortadella Head How to cook a perfect risotto - The Tiny Italian Recipes
May 29, 2024 at 5:03 am
The risotto was dinner last night. Outstanding!!! It amazes me how with so few ingredients an amazing dish can result! Thanks so much for this recipe. I’ll definitely be making this again.
Reply
- Support @ Minimalist Baker says
  May 29, 2024 at 8:29 am
  We’re so glad you enjoyed the risotto and will be making it again, Susan. Thank you for the lovely review! xo
  Reply
Leslie Wallace says
October 18, 2023 at 9:42 am
This is a great recipe- I made for a dinner party and everyone loved it. The leftovers were delicious as well. I used fall veggies- butternut squash, tomatoes, leeks, carrots and red/orange peppers. I roasted all the veggies instead of sautéing them.
I’ll make this again.
Thanks for sharing.
Y’all have consistently great recipes.
Reply
- Support @ Minimalist Baker says
  October 18, 2023 at 9:49 am
  Thank you for your kind words and lovely review, Leslie! We’re so glad it was a hit at the dinner party and we love your fall veggie twist! xo
  Reply
Brenda Skan says
June 6, 2023 at 1:55 am
First I must admit I am a carnivore but I have a friend who is vegan. I am happy to cook for her, after all it is only different ingredients and I enjoy cooking. I made this last night. I used a vegetable Oxo and couldn’t get Vegan Parmesan. I used Tescos Plant Chef grated hard cheese instead. We were both very impressed! In fact the Tescos own cheese was very similar to Parmesan. I used the same vegetables as shown here and I will cook this again. Loved it.
Reply
- Support @ Minimalist Baker says
  June 6, 2023 at 8:39 am
  We’re so glad you both enjoyed it, Brenda! Thank you for sharing your experience!
  Reply
Rusty S. says
November 6, 2022 at 5:00 pm
Really Great!
This was my first risotto ever and it turned out fantastic. The recipe is a bit unclear on how to proceed from the scallions to cooking the rice. Also, there needs to be enough liquid in the fully cooked rice to go with the parmesan otherwise this dish will get really thick and chunky.
I also cut the asparagus in thirds and added salt and pepper early in the cooking process. Towards the end I added some garlic. All of the modifications had the desired outcome of increasing complexity and tast.
All thumbs up!!
Reply
- Support @ Minimalist Baker says
  November 7, 2022 at 11:33 am
  Thanks for sharing, Rusty! So glad you enjoyed the final results!
  Reply
CathleenC says
September 22, 2022 at 9:11 pm
this was good! Our first time enjoying a vegan risotto. While it was different without the traditional cheese and butter it still was a fine dish that we all enjoyed.
Reply
- Support @ Minimalist Baker says
  September 22, 2022 at 9:38 pm
  We’re so glad you enjoyed it! Thanks so much for sharing, Cathleen! xo
  Reply
Caitlin says
August 18, 2022 at 9:35 pm
I followed the recipe to a T, and it came out wayyy too soupy. Any tips? Should I use less liquid?
Reply
- Support @ Minimalist Baker says
  August 19, 2022 at 10:10 am
  Sorry to hear that, Caitlin! Did you add the vegetable broth a little at a time? You may not need all of it.
  Reply
Lynn says
June 28, 2022 at 11:19 pm
I absolutely love this recipe. My meat eating boyfriend can’t get enough, we love it! I usually add a little bit more vegan Parmesan cheese and I also add nutritional yeast and it’s makes it even more delicious. Definitely a go-to meal!
Reply
- Support @ Minimalist Baker says
  June 29, 2022 at 10:49 am
  Amazing! We’re so glad you both enjoy it, Lynn! Thanks so much for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
  Reply
Marie says
April 23, 2022 at 11:23 pm
I made this recipe to a T (minus the fresh parsley) & I really appreciated the directions on cooking the risotto! My only comment is that I added a LOT of nutritional yeast for a more ‘cheesy’ flavor. I definitely don’t think adding some daiya / vegan butter would hurt either :,)
Reply
- Support @ Minimalist Baker says
  April 25, 2022 at 11:37 am
  Yum! Thanks for the review and for sharing your modifications, Marie!
  Reply
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Michelle says
January 8, 2022 at 3:52 pm
Had a go at making this tonight, went really well. I added some vegan butter at the end and used nutritional yeast instead of vegan parm… lovely! Will definitely be making it again :)
Reply
- Support @ Minimalist Baker says
  January 10, 2022 at 12:04 pm
  Yay! So glad you enjoyed, Michelle. Thanks so much for the lovely review!
  Reply
Jonathan says
November 21, 2021 at 4:32 pm
Can I use wholegrain risotto instead? Thanks
Reply
- Support @ Minimalist Baker says
  November 22, 2021 at 10:50 am
  That should work, but it may take a bit longer to cook!
  Reply
Caitlin A says
October 26, 2021 at 7:15 pm
Made this with with real parm and used more than 1/4 cup and it was delicious! It was my first time making risotto and I was a little worried there wouldn’t be enough flavor, but it was so delicious!
Reply
- Support @ Minimalist Baker says
  October 27, 2021 at 11:19 am
  We’re so glad you enjoyed it, Caitlin! Thank you for sharing! xo
  Reply
Skie says
September 14, 2021 at 4:20 pm
Hi! What is the best type of white wine to cook with? Thanks!
Reply
- Support @ Minimalist Baker says
  September 15, 2021 at 9:36 am
  Hi Skie, we prefer using sauvignon blanc or pinot gris. Hope that helps!
  Reply
Lindsay says
July 15, 2021 at 5:00 pm
Delicious. Made it for a non-vegan crowd (used a tiny bit of real parm), and it was a huge hit. They called it a “five-star dinner.” I’ll be making this again for vegan friends.
Reply
- Support @ Minimalist Baker says
  July 15, 2021 at 5:53 pm
  Woohoo! We’re so glad everyone enjoyed it. Thank you for the lovely review, Lindsay! xo
  Reply
- Eva Brenner says
  March 22, 2022 at 2:26 pm
  This was sooo yummy!! I’ve never made risotto before so I was nervous but it turned out great. It will be a staple dinner for sure. I served it with smoked tofu and steamed greens.
  Reply
  - Support @ Minimalist Baker says
    March 23, 2022 at 9:28 am
    That sounds like a delicious meal! We’re so glad you enjoyed the risotto. Thank you for sharing! xo
    Reply
Karen Laskoski says
July 15, 2021 at 10:56 am
This is absolutely amazing! My daughter is vegan and she always makes a vegan recipe when we get together, this was last weeks recipe and I’m making it again today for the 2nd time since! Will definitely be making it many times in the future! Thanks for the outstanding recipe!
Reply
- Support @ Minimalist Baker says
  July 15, 2021 at 11:00 am
  Aw, we’re so glad to hear it, Karen! Thank you for the lovely review! xo
  Reply
Polina says
July 12, 2021 at 1:22 pm
Hello, I just wanted to check that you should only use arborio rice for risotto. Would any other rice work? Thank you very much! Always enjoy all your recipes.
Reply
- Support @ Minimalist Baker says
  July 12, 2021 at 1:24 pm
  Hi Polina, In our experience, arborio rice has the best texture for risotto, but short grain brown rice would also work!
  Reply
Julia says
June 2, 2021 at 6:50 pm
Do you think I could do steps 3-6 in the Instant Pot?
Thanks for your recipes. They’re a lifesaver during these days when I’m sick of cooking!
Reply
- Support @ Minimalist Baker says
  June 3, 2021 at 8:55 am
  Hi Julia, adding the broth in a little at a time helps prevent the rice from being mushy. So you could definitely use the sauté function on the Instant Pot, but we’re not sure about pressure cooking. Let us know if you give it a try!
  Reply
Danielle says
May 20, 2021 at 8:30 pm
What brand of rice do u use? Where do u buy it at? I want to make this. Nit sure I have seen that rice in stores where I’m at.
Reply
- Support @ Minimalist Baker says
  May 21, 2021 at 9:05 am
  Hi Danielle, we typically use Lundberg arborio rice. It should be available at most stores, especially health food stores or perhaps the international aisle at a more standard grocer. Hope that helps!
  Reply
Sophia says
April 14, 2021 at 11:08 am
Do you think that I substitute some nutritional yeast for vegan parmesan? There is a cashew allergy at my house.
Reply
- Dana @ Minimalist Baker says
  April 14, 2021 at 12:26 pm
  That should work! Or you can try this cashew-less vegan parm.
  Reply
alexa says
March 31, 2021 at 5:54 pm
I was confused about where to add the rice. maybe a revision would be helpful?? I added the right into the pot with vegetable broth but now I realize that might not be correct, as it says to use a ladle
Reply
- Support @ Minimalist Baker says
  April 1, 2021 at 9:48 am
  Hi Alexa, sorry for any confusion. The rice is added in step 4 in the same pan as the sautéed shallot. The warmed vegetable broth is then added to that in the next step. Hope that helps!
  Reply
Anita Barnes says
March 14, 2021 at 5:15 pm
I can’t believe how delicious this dish was. I only had zucchini, a small amount of kale, mushrooms and a red peppers and it was still so good. Easy to make, and no way was there any leftovers. I’ll have to double next time. Thank you!
Reply
- Dana @ Minimalist Baker says
  March 15, 2021 at 12:26 pm
  Yay!! Thanks for sharing, Anita!!
  Reply
Mehgan says
March 10, 2021 at 8:55 pm
One of my favorites!! I’ve made this several times. I love that the recipe goes well with different kinds of veggies in case I choose to make it without having “grocery shopped” ahead of time for the ingredients on the list.
Reply
- Dana @ Minimalist Baker says
  March 11, 2021 at 1:18 pm
  Whoop! Thanks for sharing, Mehgan!
  Reply
Mary says
February 15, 2021 at 6:40 pm
So delicious! This was my first time making risotto and it turned out great. It took me about 25 minutes to cook, and I used green beans, bell peppers, and some cherry tomatoes. I agree with some of the other comments that the “serves 4” is definitely as a side portion. It made about two full size dinner portions for me. Thank you for the wonderful recipe! Will definitely be making again.
Reply
- Dana @ Minimalist Baker says
  February 16, 2021 at 12:25 pm
  So amazing! Thanks for sharing, Mary!
  Reply
Cathy says
February 1, 2021 at 6:40 am
This recipe was a winner! I had mushrooms, green beans and some yellow pepper. The only bad part, I ate the whole thing in one sitting.
Reply
- Support @ Minimalist Baker says
  February 1, 2021 at 10:56 am
  We’re so glad you enjoyed it! Thanks so much for the lovely review, Cathy! xo
  Reply

Older Comments

Creamy Vegetable Risotto (30 Minutes!) (2024)

FAQs

What is the secret to creamy risotto? ›

The most important thing when preparing risotto is choosing the right rice, since long or sushi grains won't work. One chef favorite: carnaroli rice. Many recipes call for arborio, but longer-grained carnaroli is key to that sought-after creaminess (plus it's harder to overcook).

Discover More ›

What vegetables go well with risotto? ›

Asparagus is a vegetable with a short season, but when it's available, it's truly amazing! Grilled asparagus has this slightly smoky taste that goes well with the richness of risotto. This recipe lets the natural asparagus flavors shine through by keeping it simple while enhancing and complementing it perfectly.

Read On ›

Do you need heavy cream for risotto? ›

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.

Why is risotto so creamy? ›

Starch release into the medium during cooking is the crucial factor that will determine whether your risotto will come out creamy or not. Therefore, you need a rice that has lots of it, particularly the type of branched starch molecules known as amylopectin.

Get More Info Here ›

What does butter do in risotto? ›

Butter adds flavor and smooth texture to Risotto. The dish is very smooth and creamy because it is very starchy. The Butter or Olive Oil will not prevent the grains from sticking together.

Read On ›

What do Italians serve with risotto? ›

What goes well with risotto? In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

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Should you stir risotto while cooking? ›

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

Get More Info ›

What is the etiquette for eating risotto? ›

It's considered proper etiquette to use a fork to scoop up and enjoy the creamy texture of risotto. Avoid using a knife, as cutting or piling isn't necessary.

Read On ›

What is the secret ingredient in risotto? ›

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

Why add water bit by bit to risotto? ›

Friction, or grains scratching up against each other, is also why, unlike other rice dishes, you add risotto's liquid a little bit at a time. If you added the liquid all at once, the grains would just be floating around, not rubbing up against each other, not creating sauciness.

Read On ›

How healthy is risotto? ›

Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium. Adding vegetables and a lean protein helps give risotto a more balanced nutritional profile.

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How do restaurants make risotto so creamy? ›

The technique of risotto is to slowly and gradually cook a starchy ingredient by adding liquid in small amounts and stirring. This technique's main purpose is to draw starch out of the main ingredient to give the dish a creamy texture.