Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Risotto
Creamy Italian rice dish made with vegetable broth and nutritional yeast.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
7 steps- 1
Heat the vegetable broth in a saucepan and keep it at a gentle simmer on the back burner.
- 2
In a wide, heavy-bottomed pot, heat the olive oil over medium heat and saute the onion for 4 to 5 minutes until translucent.
- 3
Add the garlic and arborio rice and toast, stirring constantly, for 1 to 2 minutes until the rice edges look slightly translucent.
- 4
Pour in the white wine and stir until it is fully absorbed.
- 5
Add the warm broth one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next, about 20 minutes total.
- 6
Once the rice is creamy and just tender with a slight bite, remove from heat and stir in the vegan butter and nutritional yeast.
- 7
Season with salt and pepper, garnish with parsley, and serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving355
Calories
15 g
Protein
69 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Risotto is a northern Italian technique from the rice-growing plains of Lombardy and the Veneto, where short-grain rice is slowly coaxed into a creamy state by adding hot broth a ladle at a time. The creaminess comes not from cream but from the rice's own starch, released by patient stirring, which means the dish was nearly vegan to begin with. Dropping the butter and Parmesan for olive oil and nutritional yeast keeps the silky texture intact.
Listahan note
This version relies on the rice's own starch and constant stirring for creaminess rather than any dairy, finishing with nutritional yeast and olive oil for the savory richness the cheese used to bring. It keeps the broth hot throughout, which is the real secret to a smooth risotto.
Technique cues
- Toast the dry rice in oil for a minute until the edges turn translucent, which seals the grains so they cook evenly without turning to mush.
- Add the hot broth one ladle at a time and stir until each addition is absorbed, since this gradual release of starch is what makes risotto creamy.
- Keep the broth simmering in a separate pot, because cold broth shocks the rice and stalls the cooking and the starch release.
Kitchen flow
- Parallel prep
- Keep the broth simmering and have the aromatics minced before you start, since risotto demands continuous attention once it begins.
- Make-ahead
- Cook the risotto to about three-quarters done, spread it to cool, then finish with fresh hot broth at serving time.
- Leftover move
- Form cold leftover risotto into balls, coat in breadcrumbs, and pan-fry into crisp arancini the next day.
- Cleanup rhythm
- Soak the starchy risotto pot immediately, since the dried-on rice film is much harder to scrub once it sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Arborio rice
creamy base
Purpose: Its high-starch short grains release the starch that gives risotto its signature creaminess.
Handling: Do not rinse; the surface starch is exactly what you want.
Adaptation: Carnaroli rice is more forgiving and even creamier if you can find it.
hot vegetable broth
cooking liquid
Purpose: Added gradually and kept hot, it both cooks the rice and seasons it throughout.
Handling: Keep simmering in a separate pot so each ladle goes in hot.
Adaptation: Mushroom broth deepens the savory base; a splash of white wine first adds brightness.
nutritional yeast
savory finish
Purpose: It replaces the Parmesan's salty umami, making the finished risotto taste rich and complete.
Handling: Stir in at the very end off the heat.
Adaptation: A spoonful of white miso adds a similar savory depth.
shallot and garlic
aromatic base
Purpose: Softened aromatics build the savory foundation under the rice.
Handling: Mince finely and soften in oil before the rice goes in.
Adaptation: A mild yellow onion works in place of shallot.
white wine
bright acid
Purpose: A splash deglazes and adds the acidity that keeps the rich dish from tasting flat.
Handling: Add after toasting the rice and let it cook off before the broth.
Adaptation: A squeeze of lemon juice at the end gives acidity without the wine.
Technique notes
- Finish with a final knob of vegan butter or a drizzle of good olive oil and a vigorous stir, which gives risotto its luxurious final gloss.
- Stop adding broth while the rice still has a slight bite at the center, since it keeps cooking off the heat and overcooks if pushed too far.
- Fold in roasted mushrooms, peas, or asparagus at the end so they keep their texture rather than dissolving into the rice.
Ingredient swaps
- Gluten-free note
- Risotto is naturally gluten-free; just confirm the broth and any added seasonings carry no hidden gluten.
- Nut-free option
- Use nutritional yeast and olive oil rather than any cashew cream to finish, keeping the dish tree-nut-free.
- Lower-fat direction
- Finish with extra nutritional yeast and a splash of broth instead of vegan butter for a lighter but still creamy result.
Serve alongside
- Garlicky sauteed greens
- Simple arugula salad
- Roasted asparagus
- Crusty bread
- Dry white wine
- Sparkling water with lemon
- Herbal tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to three days; it firms up considerably as the starch sets. Reheat with a generous splash of hot broth, stirring to loosen it back to creamy. Risotto does not freeze well, though leftovers are ideal for frying into arancini.
Equipment
- Wide heavy-bottomed pan
- Separate pot for warming broth
- Ladle
- Wooden spoon for stirring
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Vegan Risotto to your week, check it against your household's allergens, and build the shopping list automatically.
More Vegan recipes
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Stuffing
A classic holiday side dish made with vegetable broth and herbs.
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Pancakes
Wake up to these incredibly fluffy and golden vegan pancakes, kissed with vanilla and ready to soak up your favorite maple syrup. A perfect weekend breakfast treat made entirely from plant-based ingredients!
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Lasagna
Indulge in generous layers of tender pasta, robust marinara, and a remarkably creamy tofu ricotta. This show-stopping baked lasagna is the ultimate crowd-pleasing centerpiece!