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Large black frying pan with yellow creamy rice topped with brown mushroom slices and parsley leaves. A hand is holding a fork and taking some. A wooden spatula is placed in it as well.
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Easy Vegan Risotto (in 30 minutes!)

How to make vegan risotto for two? It is easier than you think. All you need is 6 ingredients and about 30 minutes to cook a delicious creamy risotto. It will look fancy and impressive even if it was effortless and uncomplicated.
Course Appetizer, Main Course, Side Dish
Cuisine Dairy-free, Egg-free, European, Gluten-free, Italian, Vegan, Vegetarian
Keyword basic vegan risotto recipe, dairy-free mushroom risotto, dairy-free risotto, vegan mushroom risotto, vegan risotto
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 399kcal

Ingredients

  • cup Arborio rice
  • 1 Tbsp Olive oil not extra virgin for cooking
  • 2 cloves Garlic (finely chopped)
  • 1 small Onion (chopped)
  • cup Dry white wine (like chardonnay)
  • 2 cup Veggie broth
  • 2 tsp Dairy-free butter
  • Salt and Pepper to taste

Instructions

Prepare the rice

  • First, heat a saucepan or stockpot on medium heat. Add olive oil and chopped onion. Cook them until they are soft and tender. It takes usually 2-3 minutes.
  • Add chopped garlic and cook for another 1-2 minutes.
  • Add unwashed rice and stir it for 1-2 minutes to coat it with oil.
  • Add the white wine and cook the rice in the wine until the wine is absorbed or steamed away. It usually takes 2 minutes.

Cooking the rice in veggie broth

  • Add 1 cup of hot veggie broth to the rice and leave it on medium heat. It should bubble up, but not boil (no heavy steam). Stir a couple of times.
  • We add the other cup of hot veggie broth only when the previous one is almost fully absorbed. You can check that by using your spatula. If you stir and the risotto leaves empty spaces i.e. you can see the bottom of the pot, then it is okay to add the other cup.
  • When almost all veggie broth is absorbed, add butter (and the optional vegan parmesan cheese) and stir until melted.
  • Add salt and pepper. Stir to combine. Cook for 2 more minutes then cover it with a lid, take off the heat and let it sit for 10 minutes. Voila! The risotto should be creamy, but the rice grains should remain firm to bite on.

Topping idea

Video

Notes

We don't cook mushrooms together with the risotto for three reasons:
  1. Mushrooms release water while cooking, which can make the risotto watery. It is hard to control how much water it releases and when.
  2. You can't season the mushrooms properly. They will absorb the seasoning of the risotto, and the veggie broth will wash off any additional spices.
  3. They will get soggy if you cook mushrooms instead of sauteeing them.

Nutrition

Serving: 1serving without toppings | Calories: 399kcal | Carbohydrates: 61g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 977mg | Potassium: 143mg | Fiber: 3g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 3mg