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Vegan Risotto Recipe

vegan risotto recipeIf you’re a vegan eater in a non-vegan family, the meals surrounding holidays can be stressful.  Truly they are not meant to be.  The food is supposed to add to the togetherness of the day.  But more often than not if the gathering is not at my home, I am destined to eat a plateful of side dishes.  Fortunately for me, my folks and siblings really have made a great deal of effort in this department lately.

This year for Easter my mom approached me about the menu.  I suggested something easy from her kitchen as she is known for making enough food to feed ten army’s plus the neighborhood.  I offered a side dish since it is not customary to make the main course when you are not the host.  But I had something sneaky in mind.

A Vegan Risotto Recipe!  It’s brilliant really.  Rice, some’s a side right?  Ah but risotto can be beefed up (in a non-beef way) quite easily to become something more substantial…a main dish even.  We see it all the time in Italian restaurants.  And this is how my sneaky little plan all unfolded.

About the Author: As a warrior battling both Lupus and MS, Jess makes nutrition, fitness, and wellness priorities in life.



1/4 cup raw pepitas

1 garlic clove

zest from 1 lemon

1 tbsp of parsley

olive oil

1 small yellow onion

1 clove of garlic

1 cup of arborio rice

4 cups of water (plus or minus)

1 tbsp vegan buttery spread

2 tbsp coconut creamer

2 tbsp nutritional yeast

1 bunch of asparagus trimmed

Juice from 1 lemon

1 tbsp fresh parsley divided

salt and pepper



Preheat oven to 400 degrees.


In a small food processor add 1 garlic clove, pepitas, lemon zest, and parsley.  Pulse until coarse.  Set this aside until serving.


In a saucepan on the back burner warm the water over medium-low heat.


In a risotto pot or large saucepan heat olive oil over medium-high heat.  Saute onions and 1 garlic clove until translucent, 5 minutes or so stirring constantly.  Now you’ll add the rice and and stir to coat in the remaining oil.  Continue to stir and cook for only 1 or two minutes


You’ll do the risotto thing now.  Add the water to the risotto pot a couple ladles at a time.  Stir often in between the additions of water.  This will make your risotto creamy!  Also during this stage it is important to know that every time you add your water, you should season with s+p.  After about 15-20 minutes of this check for done-ness. Once done let cool for 5 minutes


When the oven comes to temp and during the whole risotto/water/stir thing, you should get the asparagus in the oven for 10 minutes (more if you have big fat asparagus).  Once cooled this asparagus can be cut in 1-2″ pieces.


Add juice from the lemon, coconut creamer, buttery spread, nutritional yeast, 1 Tbsp of parsley and asparagus to the cooled risotto and stir until combined.  Serve and top with pepita mixture.  Enjoy this vegan risotto recipe!


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