Vegan Risotto with Vegetables (Easy 30-Minute Recipe)

In this quick and easy risotto recipe I show you step by step how to make the popular Italian rice dish with simple vegan ingredients and Mediterranean vegetables! It is not only wonderfully creamy, healthy and delicious, but also vegan, vegetarian, naturally gluten-free and always a hit!

📝 Ingredients

• 1 1/4 cup Arborio rice (or carnaroli rice)
• 1-2 onions (finely diced)
• 4-6 cloves garlic (depending on size, finely chopped)
• 2-3 tbsp olive oil (or vegan butter)
• 1/2 cup vegan white wine
• 2 1/2 cups vegetable broth
• 1 cup dairy-free cooking cream (e.g. soy or oat cuisine or coconut milk)
• 3-4 tbsp nutritional yeast flakes
• salt and pepper (to taste)
• 8.8 oz vegetables (e.g. cherry tomatoes and zucchini strips)
• 2 cloves of garlic (pressed)
• 1-2 tbsp olive oil
• 1 tsp Italian herbs (e.g. mixture of rosemary, thyme and basil)
• salt and pepper (to taste)
• 3.5 oz vegan feta
• pine nuts
• basil (or other fresh herbs)

👨‍🍳 Instructions

1. 1--- *Note: Feel free to check out the recipe video + step-by-step photos above! ---
2. 2Heat the oil in a deep frying pan or non-stick pot. Add the onions and sauté for 2-3 minutes until translucent. Then add the garlic and sauté for a minute until it is fragrant.
3. 3Now add the rice and stir-fry for 1-2 minutes. Deglaze with white wine and let it boil down until the wine has almost evaporated. Then pour in ⅔ cup of vegetable broth and simmer over low heat, stirring frequently, until the broth is almost absorbed. Add another ⅔ cup of broth and simmer for about 15 minutes. Continue like this until the broth is used up and the risotto is 'al dente'. Finally, stir in dairy-free cooking cream and season with nutritional yeast flakes, salt and pepper.
4. 4While the risotto is cooking, you can roast your favorite vegetables in the oven or sauté them in a pan and prepare other toppings. To do this, place vegetables and garlic in a shallow baking dish. Drizzle with olive oil. Sprinkle with herbs, salt and pepper and toss to coat. Spread the vegan feta on top and roast in a preheated oven at 392 °F (200 °C) for 15-20 minutes. Also, toast the pine nuts in a small pan without additional oil. Then set aside.
5. 5Serve the risotto in bowls and top with the roasted vegetables as desired. Garnish with vegan feta and/or vegan parmesan, toasted pine nuts and fresh herbs as desired.
6. 6Enjoy!