Creamy Vegan Risotto with Roasted Vegetables
This melt-in-your-mouth creamy vegan risotto with roasted vegetables is the perfect comfort food recipe. Get all of the creaminess you associate with risotto while keeping things vegan.
Servings: 6 servings
Calories: 304kcal
Ingredients
Roasted Vegetables
- 5 cups cut or cubed vegetables (see Note)
- 2 tablespoons olive oil
Risotto
- 5 cups vegetable broth
- 2 tablespoons vegan butter
- 1 shallot, chopped small or half a sweet onion
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- 1 cup shredded vegan parmesan cheese I used Violife
- salt, to taste
- few shakes black pepper
- chopped parsley, optional for garnish
Instructions
- Roast the vegetables: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the cut and cubed vegetables/squash. Drizzle with olive oil and sprinkle with salt, then bake for 20-30 minutes until tender and lightly browned. While the squash bakes, make the risotto on the stovetop.
- Warm the broth: Heat the vegetable broth in a large pot over medium-low heat until warm, but not boiling. This is for adding to the risotto, and it needs to be warm.
- Make the Risotto: In a large sauté pan over medium heat, add the vegan butter and let it melt. Now add the shallot and cook for 2-3 minutes, then add the garlic and cook for 1 more minute. Add the rice and stir to coat with the butter, sautéing for about 2 more minutes.
- Next, add the white wine and stir constantly until the wine is fully absorbed. Stir in the fresh herbs.
- Add 1/2 cup of the warm broth, and stir until absorbed. Continue adding 1/2 cup broth at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente (tender, yet slightly chewy), about 20-30 minutes. The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly.
- Once all the liquid is absorbed, remove from heat and stir in the grated vegan parmesan cheese. Add salt and pepper, to taste.
- To serve, place in bowls and add a good serving of roasted vegetables, as well as a sprinkle of parsley and more vegan parmesan, if desired. Enjoy!
Notes
- Vegetables - I used a combination of butternut squash (2 cups cubed small), a red bell pepper (seeded and sliced), broccoli, cauliflower and a carrot. Use what you like and have on hand, for a total of about 5 cups.
- No wine? If you don't want to use wine, no worries you can leave it out.
- Storage - Store leftovers in the refrigerator for about 3-4 days. Reheat in the microwave until warm. While risotto can be frozen, the texture will change slightly.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 52g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8327IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 3mg