I remember before I made risotto for the first time. The idea of making risotto elicited fear in me. I was convinced that only restaurant chefs should be making risotto. So today I am going to share an easy risotto recipe with you.
Honestly, though, I had never tasted risotto before I decided to make it one day. See most restaurant risotto’s use a chicken stock for flavor. Since I don’t eat things made with meat stock, that meant I wasn’t going to have risotto. That was until I finally tried making risotto. Once I made risotto one time, I realized how simple it really is and I’ve been making it ever since.
Over the years I’ve been tweaking my risotto recipe. I have now settled on this recipe that I’m sharing with you all today. This recipe contains nutritional yeast. You can read all about the nutritional benefits of nutritional yeast in my post here.
One of the reasons I love knowing how to make risotto is because it’s so flexible. I can toss in whatever vegetables I want to create a dish that my entire family will love. Risotto is one of those dishes that you can fix with a simple salad on the side and call it a night. Plus, it only gets ONE POT dirty! I don’t know about you, but the fewer dishes there are to clean after dinner… well, the better.
In this recipe, I’ll give you the outline for making a basic vegan risotto. Plus, I also add some frozen green peas to this dish. The peas add an additional nutritional element to the dish. I love adding seasonal fresh vegetables to my risotto recipe. It always results in a tasty dish.
So without further ado, let me share how I make an easy vegan risotto in 25 minutes!
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Easy Risotto Recipe
The Cast of Characters:
1 tbs olive oil
1/4 cup diced onion
3-4 garlic cloves diced
14 ounces (approximately 2 cups) of arborio rice
1/3 cup white wine (optional)
4-6 cups vegetable broth
1 tbs non-dairy butter
1 tbs non-dairy milk
pinch of pepper
1 tbs nutritional yeast
How To Make A Simple Risotto
You’ll need a large saucier or pot to cook the risotto in. You will also need to prepare approximately 6 cups of vegetable broth. If you are using bouillon, you will want to heat the water (in either a separate large pot) or in increments in the microwave. Adding in the appropriate amount of bouillon for the amount of water you have.
Using your large saucier or pot, drizzle the olive oil on the bottom and turn the heat to low. Add the diced onion and garlic to the pan. You may need to increase the heat to low-medium. Stir frequently to prevent browning. Once the onion has turned translucent add in your risotto. Cook the risotto for approximately 2-3 minutes, while stirring frequently. The risotto will start to turn translucent. You’ll know it is time to add in the liquid.
Start by adding the white wine to the pan. Increase the heat to low-medium and set a 25-minute timer. Stir the rice frequently. Once the majority of the liquid has been absorbed you will begin adding in the broth.
I like to add 1/4 cup of liquid in at a time. Continue stirring frequently. Be sure to monitor the pot. You want it to be simmering, not bubbling as though it’s boiling. You may need to adjust the cooking temperature throughout to keep the contents of the pot lightly simmering.
As the liquid continues to be absorbed, add more liquid in 1/4 cup increments. Once the rice has been cooking in liquid for 20 minutes, taste it. If it’s still crunchy, then it needs more liquid and cooking time.
The risotto should be done after about 25 minutes of cooking. When the risotto is firm, but not crunchy, it’s ready to be removed from the heat.
Once the pan is off the heat, stir in the non-dairy milk, non-dairy butter, and a pinch of pepper.
Last mix in the nutritional yeast.
Serve and enjoy!
Simple Spring Pea Risotto Recipe
For spring pea risotto, I prepared the above recipe. However, I then added in frozen fresh peas immediately after removing the pan from the heat. Once the peas are mixed in, I then added the non-dairy milk, non-dairy butter, pepper, and nutritional yeast.
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Till next time…