Vegan Cheesy Risotto

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 12/21/21
Vegan cheesy risotto
LauriPatterson / Getty Images
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 4 servings

This creamy, dairy-free risotto, is the perfect winter staple. The one-pot dish won't clutter up your kitchen and it's quick to make as well. As risotto is versatile, see our cooking tips after the recipe for ways to make this recipe your own. Great for both dairy-free kids and adults, try this with additional veggies, or switch the small bunch of spinach for broccoli for a nutritional boost! In less than 30 minutes, this vegan risotto will be on the table.

Ingredients

  • 3 1/2 cups vegetable broth

  • 2 tablespoons olive oil, divided

  • 1 cup chopped onions

  • 2 cloves garlic, finely chopped

  • 1 1/2 cups uncooked Arborio rice

  • 1/2 cup dry white wine

  • 4 ounces baby spinach, stems removed

  • 1/2 cup nutritional yeast

  • 1 tablespoon soy margarine, dairy-free

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Bring the vegetable broth to a simmer in a small saucepan over medium-low heat.

  3. In a heavy-bottomed saucepan over medium heat, heat 1 tablespoon of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6 to 8 minutes.

  4. Add the remaining 1 tablespoon of olive oil and the rice, and stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

  5. Ladle 3/4 cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Continue to add the broth in 3/4-cup increments, allowing the liquid to be absorbed before each addition until the rice is translucent around the edges but still solid in the middle and the rice is a creamy consistency, about 20 minutes.

  6. Add the spinach and cook for just about 2 to 3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the nutritional yeast and dairy-free soy margarine until well combined.

  7. Add salt and pepper to taste and serve immediately.

  8. Enjoy.

Tips

Cooking Tips and Ingredient Substitutions

It isn't enough to say you're making risotto. Make it your own by adding a signature taste to the dish. Some ways to make your risotto memorable include:

  • Using herbs for garnish, such as parsley, tarragon, or chives.
  • Incorporating mix-ins to add texture like veggies such as asparagus, fresh peas, or roasted grape tomatoes.
  • Serving your risotto with a side dish such as summer squash, salad or Kalamata olives, and crusty bread.
Nutrition Facts (per serving)
301 Calories
11g Fat
36g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 301
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 765mg 33%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 11g
Vitamin C 12mg 61%
Calcium 67mg 5%
Iron 3mg 14%
Potassium 491mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)