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    Home » Recipes » Creamy Vegan Risotto (Cheesy + Delicious)

    Creamy Vegan Risotto (Cheesy + Delicious)

    Apr 28, 2020 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 6 Comments

    188 shares
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    This delicious vegan risotto is indulgent, creamy, and cheesy, despite being 100% dairy-free. It requires some love and attention during cooking, but the results are well worth the effort.

    Creamy Vegan Risotto

    When it comes to risotto, we're talking about something that I've cooked literally hundreds of times. So if you feel daunted by the thought of making it yourself, you've come to the right place.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    What is risotto?

    Delicious Vegan Risotto

    Risotto is a creamy Italian rice dish made by gradually adding stock or broth to the pan. There are many different variants out there, but a basic risotto recipe will usually include onion, white wine, butter, and parmesan cheese.

    To produce a good vegan version, there are two things you want to do:

    1. Make it creamy.
    2. Make it cheesy.

    Get those two things right and you're onto a winning plate of food.

    How to make vegan risotto creamy

    Creamy Risotto Close-Up

    In a risotto, the rice itself actually plays a big part in making it creamy. You fry the grains on a high heat to help release the starch, and then stir regularly to help the rice absorb the liquid.

    Beyond that, there are a couple of other things I like to include:

    • Plant-based milk, added towards the end of cooking
    • Plant-based butter, stirred through after cooking and then left to stand with the lid on the pan

    Another very easy way to make vegan risotto creamy is to use... vegan cream! Simply stir through some plant-based cream or plant-based crème fraiche at the end. But get the rice right and this won't be necessary.

    How to make vegan risotto cheesy

    Vegan Parmesan Cheese

    The best way to make your vegan risotto cheesy is to top it off with some dairy-free parmesan. My recipe for vegan parmesan uses just four ingredients and is ready in a matter of seconds.

    During cooking, I also include:

    • Nutritional yeast (savoury flakes renowned for their cheesy flavour)
    • Salt
    • Lemon zest (helps to provide some of the zing that you get from dairy parmesan)
    • A splash of cider vinegar for extra zing (if the lemon wasn't very big)

    Together, these ingredients combine to deliver a nice cheesy note in every bite.

    Let's talk stock

    Veg Stock and Ladle

    Cooking risotto involves gradually adding hot stock or broth to the pan of rice. This ensures that the cooking process doesn't come to a halt each time you add liquid.

    Before going vegan, I would always use chicken stock. You can emulate this by including dried herbs such as sage and thyme along with the veg stock. Mushroom stock is another popular choice for risotto.

    In the picture above, I actually made my own stock from veg scraps that I kept in the freezer. A top tip for anyone looking to minimise their food waste!

    Which rice to use for risotto?

    Arborio Rice

    When it comes to risotto, no ingredient is more important than the rice. Risotto rice grains tend to be short and plump, with particular starch properties that lend the final dish its trademark creamy texture.

    Arborio is the variety you're most likely to find, but others like carnaroli are also common. Many argue that carnaroli results in the creamiest risotto, but at the end of the day I think the differences are fairly subtle.

    Just make sure you're using a risotto rice and not something like long grain or basmati.

    How to make creamy vegan risotto

    Vegan Risotto Ingredients

    Heat the veg stock in a saucepan and keep on a low simmer (you want the stock to be hot as you add it to the risotto).

    In a separate large pan, soften the onion, mushrooms, pepper, and garlic. Once soft, turn up the heat and add the risotto rice. Stir constantly for a minute or so to avoid it catching on the bottom.

    The aim here is for the rice to start cracking and turning translucent, which will help it to absorb all the flavours from the liquid. Don't walk away from the pan – it's all hands on deck to keep stirring right now.

    Toasting the Rice

    Add the white wine and lemon juice, before reducing the heat. Start to add ladles of the stock to the rice, 'beating' it to help release the starches and make it creamy.

    Don't drown the rice in stock, but also don't let it dry out too much. 'Sloppy' is the best word I can think of to describe it. The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling.

    Continue this process for around 15 minutes, before adding the nutritional yeast, lemon zest, spinach, halved cherry tomatoes, and plant-based milk.

    Vegan Risotto Cooking

    Stir well and cook for another five minutes, adding as much stock as you need to the pan. 1 litre should be enough for 300g of rice, but add extra water if necessary.

    After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape.

    It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking. Once the rice is creamy and cooked through, adjust the seasoning and then turn off the heat.

    Vegan Risotto Cooked

    After cooking

    After turning off the heat, I like to stir in a generous spoonful of plant-based butter and then cover with a lid. I find that this gives a nice gloss to the final risotto.

    Remove the lid after a couple of minutes, stir well, and serve.

    Serve with

    • Vegan parmesan
    • A drizzle of extra-virgin olive oil
    • Chopped fresh parsley or basil
    • Toasted nuts/seeds (I like pine nuts and/or pumpkin seeds)
    • Wood sorrel (this wild plant has a delicious citrus note – we pick some whenever we see it out and about near Sheffield)

    Variations/tips for creamy vegan risotto

    Vegan Risotto Bowl
    • Quantity: If scaling up the amounts, just be aware that the rice may take longer to cook. 
    • Add more veg: You can add pretty much any veg you like to this (see recipe notes for more info).  
    • Homemade stock: Sometimes I'll make my own veg stock from scratch, using scraps that I keep in a bag in the freezer.
    • Adding the stock: For the best results, add the stock as detailed in the recipe. If you want a quicker method, you can add stock powder or a crumbled cube to the pan and then gradually pour small amounts of hot water from a boiled kettle. 
    • Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. It’s not a deal-breaker, but it does help the rice to cook more evenly.  
    • Make it cheesier: To really make this risotto sing, top it off with some dairy-free cheese. You can try my Vegan Parmesan Recipe or use a store-bought version. 
    • Plant-based milk: I’d recommend using unsweetened oat, rice, or soya milk for this risotto.
    • Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a plant-based milk and vegan stock that are certified or labelled as such (as well as any plant-based cream or crème fraiche you add).

    See recipe notes for more details.

    How to store cooked risotto

    Risotto is best when it's freshly cooked. The starch in the rice means that storing it results in a gluey, mushy mass. This still tastes great, however, and so your best bet is to turn it into arancini (breaded risotto balls) or risotto fritters.

    Refrigerate: You can store risotto in the fridge for up to three days. Reheat in the microwave or in a pan with some additional water, but don't expect it to be as good as when you first cooked it.

    Freeze: It is not recommended to store cooked risotto in the freezer. The rice will become grainy and lose its texture, so it's best to refrigerate instead and use it up within a few days.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Smoked Tofu Risotto with Lemon & Basil
    • Vegan Butternut Squash Risotto
    • Vegan Pea and Mint Risotto
    • Creamy Beetroot Risotto
    • Vegan Mushroom Stroganoff
    • Creamy Vegan Mushroom and Leek Tagliatelle
    • Vegan Pasta Puttanesca
    • 12-Minute Tomato and Basil Pasta

    Full recipe

    Creamy Vegan Risotto

    Creamy Vegan Risotto (Cheesy + Delicious)

    The Pesky Vegan
    This delicious vegan risotto is indulgent, creamy, and cheesy, despite being 100% dairy-free. It requires some love and attention during cooking, but the results are well worth it.
    5 from 3 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course, Risotto
    Cuisine Gluten-free, Italian, Vegan
    Servings 4
    Calories 415 kcal

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 large onion, finely chopped
    • 200 g mushrooms, sliced
    • 1 red pepper, deseeded and chopped into small cubes
    • 4 cloves garlic, finely chopped
    • 300 g risotto rice
    • 100 ml white wine (ideally vegan, optional)
    • 1-1.2 litres vegan stock
    • 1 lemon, zest and juice (remember to grate before juicing!)
    • 4 tablespoons nutritional yeast
    • 100 g fresh spinach
    • 100 g cherry tomatoes, halved
    • 100 ml plant-based milk (I like oat milk)
    • Salt and pepper, to taste
    • 30 g plant-based butter (optional)
    • Fresh parsley or basil, to serve (optional)
    Prevent your screen from going dark

    Instructions
     

    • Begin by heating the veg stock in a saucepan. Once hot, reduce to a very low simmer (you want the stock to be hot as you add it to the risotto).
    • In a separate large pan, heat the oil on medium heat. Add the chopped onion and soften for 2-3 minutes, followed by the sliced mushrooms and chopped red pepper. Soften these for another 2-3 minutes, before adding the chopped garlic. Season with salt and pepper. Stir well and cook for 2 minutes, or until all the veg has started to soften.
    • At this point, turn up the heat and keep stirring the ingredients. Once the pan is very hot, add the risotto rice and stir constantly for a minute or so to avoid it catching on the bottom. The aim here is for the rice to start cracking and turning translucent, which will help it to absorb all the flavours from the liquid. Don't walk away from the pan – it's all hands on deck to keep stirring right now.
    • After a minute on high heat, add the white wine and lemon juice (but not the zest). If not using wine, replace this with 100ml of stock. The liquid will bubble vigorously at first, before calming down. Stir well for a minute and then reduce the heat.
    • Start to add ladles of the stock to the rice, stirring regularly. The idea is to 'beat' the rice to help release the starches and make it creamy. Don't drown the rice in stock, but also don't let it dry out too much. 'Sloppy' is the best word I can think of to describe it. The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling.
    • Continue this process for around 15 minutes, before adding the nutritional yeast, lemon zest, spinach, halved cherry tomatoes, and plant-based milk. Stir well and cook for another five minutes, adding as much stock as you need to the pan. 1 litre of stock should be enough for 300g of rice, but add extra water if necessary. The spinach will wilt and the tomatoes will start to soften.
    • After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking. Once the rice is creamy and cooked through, adjust the seasoning and then turn off the heat.
    • Optional step: At this point, I like to stir in a generous spoonful of plant-based butter and then cover with a lid. I find that this gives a nice gloss to the final risotto. After a couple of minutes, remove the lid and stir well.
    • Serve with a drizzle of extra-virgin olive oil and chopped fresh parsley or basil.
    Rate this recipe 👇

    Notes

    Quantity: If scaling up the amounts, just be aware that the rice may take longer to cook. 
    Add more veg: If you want to take this recipe up a notch, add finely chopped carrot (1 medium) and celery (2 sticks) when frying the onion. This trio of veg is what the Italians call a 'soffritto' and it adds more depth to the base. You can also include any other veg such as leeks, courgette, asparagus, peas, broad beans, roasted squash/pumpkin – whatever takes your fancy.  
    Rice: Make sure you're using a risotto rice and not something like long grain or basmati. Popular types include arborio (the most common) and carnaroli (a slightly creamier variety). 
    Stock: Before going vegan, I would always use chicken stock for risotto. You can emulate this by including dried herbs such as sage and thyme along with the veg stock. Mushroom stock is another popular choice.  
    Adding the stock: For the best results, add the stock as detailed in the recipe above. If you want a quicker method, you can add stock powder or a crumbled cube to the pan and then gradually pour small amounts of hot water from a boiled kettle. 
    Texture: After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. If you need to cook it for longer, just be careful not to let it go too mushy. 
    Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. It’s not a deal-breaker, but it does help the liquid to evaporate more evenly (and so the rice will cook more evenly).  
    Make it cheesier: To really make this risotto sing, top it off with some dairy-free cheese. You can try my recipe for Vegan Parmesan or use a store-bought version. You can also simply top it off with a good pinch of nutritional yeast.   
    Make it creamier: Another very easy way to make vegan risotto creamy is to use... vegan cream! Simply stir through some plant-based cream or plant-based crème fraiche at the end. 
    Extra zing: The lemon juice and zest will do a good job of replacing the zing you get from dairy parmesan, but if you want a little extra then try adding a splash of cider vinegar.
    Plant-based milk: I’d recommend using unsweetened oat, rice, or soya milk for this risotto.
    Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a plant-based milk and vegan stock that are certified or labelled as such (as well as any plant-based cream or crème fraiche you add).
    Storage: Risotto is best when it's freshly cooked. The starch in the rice means that storing it results in a gluey, mushy mass. This still tastes great, however, and so your best bet is to turn it into arancini (breaded risotto balls) or risotto fritters. Store in the fridge for up to three days. It is not recommended to freeze cooked risotto. 
    If you liked this recipe, you might also enjoy:
    • Smoked Tofu Risotto with Lemon & Basil
    • Vegan Butternut Squash Risotto
    • Vegan Pea and Mint Risotto
    • Creamy Beetroot Risotto
    • Vegan Mushroom Stroganoff
    • Creamy Vegan Mushroom and Leek Tagliatelle
    • Vegan Pasta Puttanesca
    • 12-Minute Tomato and Basil Pasta
     
    * The nutrition info below is for one serving, based on a total of four servings (doesn't include the optional plant-based butter).

    Nutrition

    Calories: 415kcalCarbohydrates: 77gProtein: 13gFat: 4gSaturated Fat: 1gSodium: 43mgPotassium: 742mgFiber: 7gSugar: 7gVitamin A: 3450IUVitamin C: 69mgCalcium: 83mgIron: 5mg
    Nutrition Facts
    Creamy Vegan Risotto (Cheesy + Delicious)
    Amount Per Serving
    Calories 415 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 43mg2%
    Potassium 742mg21%
    Carbohydrates 77g26%
    Fiber 7g29%
    Sugar 7g8%
    Protein 13g26%
    Vitamin A 3450IU69%
    Vitamin C 69mg84%
    Calcium 83mg8%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword cheesy, creamy, vegan dinner, vegan risotto
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Vicky

      October 04, 2020 at 1:58 pm

      5 stars
      Lovely risotto - very tasty!

      Reply
      • The Pesky Vegan

        October 08, 2020 at 10:11 am

        It's one of my favourites - thanks very much for the review!

        Reply
    2. Liz Wright

      July 07, 2020 at 6:49 pm

      5 stars
      Just made this tonight, what a fantastic recipe, absolutely delicious! The only change I made was to add some peas (because I love peas). Will definitely be a regular meal in the Wright household.

      Reply
      • The Pesky Vegan

        July 07, 2020 at 9:31 pm

        So glad to hear it went down well, thanks very much for the review Liz!

        Reply
    3. Chris

      May 11, 2020 at 8:28 pm

      5 stars
      Wow! This was amazing! I don't have much experience cooking risotto but this came out near perfect. Really clear instructions. And the best recipe on here so far imo. Definitely one to serve to any vegan food naysayer.

      Reply
      • The Pesky Vegan

        May 12, 2020 at 1:20 pm

        Welcome to the wonderful world of risotto, thanks very much for the kind words!

        Reply

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