Risotto is Italian comfort food at its finest. Warm, savory, and starchy, the irresistible combination of creamy rice and aromatic herbs hits the spot when you’re in the mood for a satisfying meal. While traditional risotto is made with a hefty dose of oil, butter, and cheese, our scrumptious vegan risotto recipes swap unhealthy ingredients for 100% plant-based goodness. White arborio rice is replaced with hearty whole grains, and dairy is traded out for savory broth and puréed veggies. The trick to a tantalizing vegan risotto is to stir constantly as it cooks so the starches in the rice break down to create the melt-in-your-mouth texture this nourishing dish is known for. So whether you want to celebrate the bounty of spring or highlight winter veggies, we have a vegan risotto recipe that will showcase all your favorite produce and delight the entire family.
This vegan risotto is the perfect base recipe to get you accustomed to the technique of creating a creamy dish sans animal products. The hearty brown Arborio rice is toasted with shallots and garlic so each grain is infused with savory flavor before veggie broth plumps it up. Parsley and tarragon add a distinctly Italian profile to the dish, but you could easily substitute basil, oregano, or other soft green herbs that you enjoy. Juicy cherry tomatoes and crunchy zoodles pair well with the warm rice while a crack of black pepper ties everything together for a well-balanced meal that is bound to delight your taste buds.
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Indulgently creamy and packed with umami-rich flavors, this is the vegan risotto recipe of your dreams. The savory juice of sautéed mushrooms adds extra depth to the tender brown rice while plant-based milk takes the texture to new levels of yum. Sweet green peas, earthy carrots, and succulent cauliflower bring incredible complexity and color to this dish that you’ll want to make again and again. One satisfied reader says, “My husband—who is not WFPB—and I loved it!”
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The bright orange hue of this eye-catching vegan risotto is all thanks to the cubes of butternut squash that are roasted to tender perfection before being stirred into the base of creamy rice. Red onions also get caramelized in the oven to bring out their underlying sweetness and add a delicious contrast to the earthy squash. Zesty parsley and savory sage kick up the flavor profile. But the hands-down best part is the homemade balsamic vinegar syrup. Equal parts tangy and sweet, drizzling a hearty spoonful of this finishing touch over each serving will bring all the ingredients in this Italian extravaganza together. This recipe is delicious both fresh and reheated as leftovers, so consider making a big batch to enjoy throughout the week for quick and tasty dinners.
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Somewhere between a creamy risotto and baked casserole, this pumpkin-infused dish is ideal for serving up in the cooler months when you want to stay tucked inside with a cozy blanket and a good meal. Leeks lend their subtle sweetness to the rice base, which gets extra saucy from canned pumpkin. The earthy squash flavor pairs perfectly with slices of savory mushrooms, and the addition of bread crumbs turns this vegan risotto into a heftier dish that holds together when served. A quick gremolata of fresh parsley, basil, and lemon zest is the perfect garnish to round out the mouthwatering flavors. “Comfort food that’s perfect for a chilly day,” says one satisfied reader.
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Tahini and nutritional yeast are the secret ingredients that make this vegan risotto so undeniably delicious. The dynamic duo recreates the savory, cheesy flavors associated with the dish in a healthy plant-forward way. White wine adds zingy undertones to the rice to balance out the earthiness of diced carrots, parsnips, and butternut squash. Fresh herbs bring in an aromatic component while lemon juice adds a touch of bright acidity. The bottom line? This recipe is tantalizing creamy and incredibly well-seasoned, and it works great with any other winter root veggies you might have on hand.
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Is there a more classic risotto flavor combo than mushrooms and peas? This power pairing is extra delicious in our plant-based version, which uses a cashew cream to create that beloved melt-in-your-mouth texture. Thyme works alongside the mushrooms to bring in big umami flavors while a touch of apple cider vinegar adds a subtle tang to cut through the creamy, starchy rice. This vegan risotto recipe is the perfect dish to impress guests, cook for a loved one, or enjoy by yourself when you’re in need of a little extra nourishment. Serve alongside a fresh green salad and bruschetta bites for a full-on Italian feast!
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Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
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Comments (2)
All of these look delicious – I make my risottos with cooked barley (don’t drain or rinse). Makes it way healthier, and is just as creamy without adding cashew cream.
Nice! Thanks for sharing!