Vegan risotto doesn't have to be difficult to make. In this post we show you how easy it is to make a creamy vegan risotto with almost any vegetable of your choice. Here we did it with asparagus, mushrooms, pumpkin, chicory, zucchini and peas in just about 20 minutes. This is an easy, every-day recipe for a quick and delicious dinner.
Make the broth by adding the water to a pot, then add the vegetable stock (cube or powder) and a pinch of salt. You can replace the vegetable stock with 1 carrot, 1 onion, and 1 celery stalk.
Chop your vegetable of choice in small dice and set aside. Finely chop the onion.
In a pot, on medium to low heat, add a drizzle of olive oil and the chopped onion. Fry the onion for 1 minute, then add the risotto rice and fry for another minute.
When the rice is shiny and toasted add the white wine, stir, and let the wine evaporate completely.
Now add 2 ladles of vegetable stock and your chopped vegetable of choice and stir.
Finish cooking the risotto, stirring often and adding 2 ladles of vegetable stock as soon as the pan dries up. Keep the heat on medium to low. The rice should bubble very gently while it cooks.
After about 13 to 15 minutes, taste the rice and adjust for salt. When the rice is "al dente" or with a bite to it, turn off the heat off and keep stirring for another minute.
Now add the vegan butter (or margarine, or olive oil) and stir for one more minute, making the rice creamy. Your risotto is ready to be eaten.
If you want to can garnish the risotto with some freshly chopped parsley and some vegan cheese on top. Usually 1 portion of risotto is about 70g (⅓ cup) per person, so this recipe can theoretically serve 3 people. However, we personally eat this amount between the two of us.