vegan risotto

This fat-free vegan risotto is perfect for any special occasion, although you can make it anytime because is an easy and delicious recipe.

Fat Free Vegan Risotto

brown rice (100 g)

mushrooms

cauliflower (100 g)

unsweetened oat or rice milk (250 ml)

lemon juice

garlic powder

onion powder

yeast

tsp sea salt

parsley

Cook the rice according to package directions. Use vegetable broth instead of water for a more intense flavor.

Line a baking tray with some parchment paper. Slice the mushrooms, place them onto the baking tray and bake them for about 15 or 20 minutes or until golden brown.

Cook the cauliflower and the milk in a saucepan or a skillet until the cauliflower is soft (5-7 minutes).

Place the cauliflower and the milk in a blender with the rest of the sauce ingredients (lemon juice, garlic powder, onion powder, nutritional yeast and salt) and blend until smooth.

Mix the sauce with the rice in a skillet and cook for about 2 minutes.

Serve with the baked mushrooms and some chopped parsley on top.

Cozy up with a comforting bowl of Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free. Stovetop version in the notes below!

 Butternut Squash Risotto ( Instant pot or stove-top) 

olive oil (or butter)

leeks (one extra large leek)

garlic cloves, rough chopped

sage leaves, chopped

cup Arborio rice or short-grain Spanish rice (Bomba)

butternut squash, cubed

white wine (or skip it)

veggie stock stock

salt

white pepper (or sub black pepper to taste)

nutmeg the nutmeg makes this- don’t leave it out!

——

baby spinach kale

Glazed Pecans

Slice and rinse leeks, separating rings (rinsing will help them to soften faster).

Set Instant Pot to the &#8220;Saute&#8221; function.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

Add the wine and scrape up the browned bits-  a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release. 

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.

Garnish with optional leek oil or maple glazed pecans.

I never comment on food blogs, but I simply had to this time. This is the best recipe I’ve ever found online. Absolutely amazing. I roasted about half the squash instead of adding it to the pot, and also roasted some mushrooms. Anyway, your food is brilliant, so I’m basing my plant-based food menu for the next few months on your blog. And, for those of you out there (like me) who were doubtful about it, do NOT leave out that nutmeg!

I made this in the InstaPot and it was really easy and quick. 

Cubing butternut squash is one of my least favorite cooking chores so I did that a day ahead when I had some free time in the kitchen. I also don’t love mincing garlic so it was wonderful that I could get away with roughly chopping it for this recipe. 

I doubled the recipe....served half for dinner and froze the other half for later. I also added a bunch of fresh parsley just before serving. 

This recipe is easy, hearty, and had my kitchen smelling wonderful! Thanks so much, Sylvia!

My first time making risotto.... Instant pot for the win! I don't think I'd ever have the patience to make it on the stove top, but this recipe was simple, elegant and so quick. I did not add the spinach at the end but served it over fresh spinach - nice crunch to go with the creaminess!

Wow! This dish was very good. I guess that I mostly cook with salt, pepper, and fat for flavor. I feel like I just discovered herbs and spices. I didn't have spinach, so I will make this again with spinach and I am sure it will be even better.

https://content.jwplatform.com/videos/0WVkZ9YT.mp4

A quick and easy weeknight recipe for Butternut Risotto with Leeks and Spinach made with very little fuss, on your stovetop or in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free. Video 

Butternut Risotto Video 

This smoked tofu risotto combines meaty tofu pieces with fragrant lemon and basil for a delicious, creamy dish that&#039;s completely dairy-free.

Smoked Tofu Risotto with Lemon &amp; Basil

olive oil, divided

onion, finely chopped

garlic,

(300 g) risotto rice

lemon, zest and juice ((remember to grate before juicing))

nutritional yeast

stock

Salt and pepper,

basil

(120 ml) cashew cream

Preheat the oven to 200°C (400°F).

Drizzle 1 tablespoon of oil over a baking sheet or oven dish and spread out the tofu pieces evenly. Sprinkle with salt and pepper and bake for 20 minutes or until golden and crispy, turning the pieces over halfway through. Remove from the oven and set aside (the tofu should be cooked around the same time as the risotto, but be careful not to overdo it).

Tofu

While the tofu is cooking, you can start with the risotto. Heat the vegan stock in a saucepan then keep at a very low simmer (or see notes for &#039;cheat&#039; method).

Heat 1 tablespoon of oil in a large frying pan on medium heat. Add the chopped onion and soften for 3-4 minutes, before adding the chopped garlic. Season with salt and pepper, stir well, and cook for a couple of minutes.

At this point, turn up the heat and keep stirring the ingredients. Add the risotto rice and stir constantly for a minute or so, before adding the white wine and lemon juice (but not the zest). The liquid will bubble vigorously at first, before calming down. Stir well for a minute and then reduce the heat.

Add the nutritional yeast then start to add ladles of the stock to the rice, stirring regularly. As the rice absorbs the liquid, continue to add more stock to maintain a loose or &#039;sloppy&#039; consistency. The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling. Continue to stir regularly for around 15 minutes, adding as much stock as you need to the pan.

After 15 minutes, stir in the grated lemon zest and vegan cream. Chop the basil and add this to the pan, saving some whole leaves to serve. Stir well and cook for another 5 minutes, adding more stock or water as needed.

After the rice has been cooking for a total of 20 minutes, it should be &#039;al dente&#039;. 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&#039;re cooking. Once the rice is creamy and cooked through, stir in the baked tofu pieces, adjust the seasoning, and then turn off the heat.

Serve with fresh basil leaves, a drizzle of extra-virgin olive oil, and homemade vegan parmesan.

Risotto

We all know how important it is to eat healthy, butsometimes you need good comfort food. This creamy vegan mushroom risotto willmake your day! The best part? You only need 25 minutes to cook it.

Creamy Vegan Mushrooms Risotto

oz mixed mushrooms (cremini, cardoncelli, portobello, porcini, or oyster mushrooms)

carnarolli rice (or arborio rice)

vegetable broth (option to infuse with 3 oz of dried porcini mushrooms)

dry white wine (sauvignon blanc or pinot grigio)

onions (yellow, white, or spring onions,

garlic (minced)

olive oil (extra virgin, divided)

sage leaves (whole)

rosemary

vegan parmesan cheese (plus more for serving)

vegan butter (optional)

salt and black pepper

Clean them either by brushing or lightly washing them. Towel path-dry the mushroom and slice and cut your mushrooms into slices and quarters.

If you have cardoncelli or shiitake mushrooms, you can carefully rip them from top to bottom.

In a flat saucepan, briefly heat one tablespoon of oil for a couple of seconds and stir-fry your mushrooms, face-down, until golden brown.

Prepare your mushrooms

Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to boil and prepare according to packaging instructions. Optionally add the dry porcini mushrooms to the stock.

Prepare the vegetable stock

Peel and chop your onions. Slice the onions from top to bottom if you don't simply dice them finely. Up to you.

Prepare the onions

On medium heat, using the same flat saucepan, add one tablespoon of olive oil, followed by your choice of herbs, stems.

Stir-fry the onions until golden brown.

Add the risotto rice, stir until lightly toasted, add the dry white wine, and stir until it evaporates.

Add the reserved caramelized mushrooms.

Stir in the stock, little by little, stirring frequently, until 'al dente.'

On minute ten, add the homemade vegan parmesan (or nutritional yeast).

Then add one last tablespoon of oil or vegan butter and stir.

Making the risotto (about 15 minutes)

Remove from the heat, and let it sit for 2-5 minutes, and serve. Garnish with chopped parsley, Vegan Parm Cheese, and freshly cracked black pepper.

Garnish and serve.

This creamy mushroom risotto is the perfect comfort food! I share my favorite recipe for this delicious dish. It's so easy to make and you can customize it with your favorite ingredients. Watch the video now to find out how to create this amazing dish.

How To Make Perfectly Creamy Mushroom Risotto

A healthier take on risotto without oil or butter, replacing cheese with vegan parmesan cheese. Includes plenty of fresh vegetables for fiber and nutrients. An easy 30-minute, 8-ingredient recipe perfect as an entrée or a side.

Creamy Vegetable Risotto (30 minutes!)

vegetable broth ((warmed on the stovetop // store-bought))

water ((or oil), divided)

asparagus

red bell pepper

~1/4 tsp each sea salt and black pepper

shallot

arborio rice

dry white wine ((or sub more vegetable broth))

vegan parmesan cheese ((plus more for serving))

chopped parsley

In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.

In the meantime, heat a large pan over medium heat. Once hot, add half of the water (or oil) and the asparagus (and/or broccolini) and the red bell pepper. Season with a pinch each salt and pepper and sauté until just tender and slightly browned - 3-4 minutes - stirring frequently. Cover to steam and speed cooking time. Remove from pan, uncover, and set aside.

Heat another large rimmed pan over medium heat. Once hot, add remaining water (or oil) and shallot. Sauté for 1-2 minutes or until softened and very slightly browned.

Add arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine (or more vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.

Using a ladle, add warmed vegetable broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.

Continue to add vegetable broth 1 ladle at a time, stirring to incorporate, until the rice is "al dente" - cooked through but not mushy. This whole process should only take 15-20 minutes (may take longer if making a larger batch).

Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. Also add vegan parmesan cheese and most of the cooked vegetables, reserving a few for serving. Stir to coat (see photo).

Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.

To serve, divide between serving bowls and top with remaining vegetables, additional vegan parmesan cheese, and a sprinkle of parsley (optional).

Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. We haven't tried freezing this recipe.

https://www.youtube.com/watch?v=6gyATN13W3c

A healthier take on risotto without oil or butter, replacing cheese with vegan parmesan cheese. Includes plenty of fresh vegetables for fiber and nutrients. An easy 30-minute, 8-ingredient recipe perfect as an entrée or a side.

Full Recipe: https://minimalistbaker.com/creamy-vegetable-risotto-30-minutes/

Risotto is a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created.

Our plant-based version is not traditional, but is dairy-free and equally delicious!

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Creamy Vegetable Risotto | Minimalist Baker Recipes

Lemony Asparagus Risotto with leeks and basil-light and creamy with vibrant color and flavor, perfect for spring! A tasty vegetarian meal, or beautiful base for fish, seafood or mushrooms!  Makes 5 cups (Serves 2-3 as a main dish, or 4-5 as a side dish)

Lemony Asparagus Risotto

leek (or white onion, diced)

white wine, optional-

basil leaves (or sub part Parsley)

lemon, zest and some juice

salt, more to taste

pepper

lemon

Read the directions all the way through so you get a general idea of things here. 🙂

Bring a small pot of water to boil on the stove to blanch asparagus.

Prep the asparagus

Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.)  Cut the pretty tips off (about 1 1/2 inches) and set them aside.  Cut the &#8220;middles&#8221; into 1-inch pieces. Take 1 1/2 cups of the &#8220;middles&#8221; and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it&#8217;s beautiful vibrant color and creamy texture. Add any remaining &#8220;middles&#8221; to the tips and keep these set aside. So you&#8217;ll have two piles of asparagus,  1 1/2 cups of the &#8220;middles&#8221;  and one with the tips and leftover middles.

BLANCH AND BLEND

In the small pot of boiling water, blanch the 1 1/2 cups of asparagus &#8220;middles&#8221; (without the tips), until tender and vibrant, about 5 minutes depending on size. Drain, but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil and the basil leaves until silky smooth, either in a blender or using an immersion blender. Set this aside to add to the risotto at the end.

Start Risotto

Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help soften them.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium heat. Add leeks and saute until softened, 5-6 minutes. Add garlic, cook 2 minutes, until fragrant.

Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last cup of broth, add the pile of asparagus with the tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

Combine

Stir in blended asparagus-basil &#8220;sauce&#8221;, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.)  Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you&#8217;ll lose the vibrant color.

Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

Top with a piece of roasted fish, sauteed shrimp, grilled chicken or sauteed mushrooms if you like.

Fantastic! What a wonderful spring treat. I topped with a small filet of seared Chilean sea bass. Served with a crisp Pinot Gris. Definitely company worthy! Outstanding!!!

Great recipe! I dislike asparagus but my husband loves it so I thought I’d give this one a try. Delicious! I added some pecorino and topped with pan seared salmon. Thank you for another lovely recipe !

My 20 months year old son approves. He ate a bowl with some cold smoked salmon.

Thanks for the inspiration.
Greetings from Denmark

Absolutely delicious! Served with grilled chicken. Will be a repeat for sure.

This was a big hit with the family! It tastes just like spring. The mushrooms on top were the most perfect addition.

That was amazing - thank you!
Family loved it too.
Had some salmon and baked zucchini spears with it - delicious!

Delicious.  It was my first time making risotto.  I defaulted to rinsing the rice which I found was ill advised, after the fact.  I also added all four cups of broth which made it soupy once the asparagus basil sauce was added.  I chose to serve it as soup along side broiled salmon rather than risk losing the brilliant, Spring green colour. My carnivore, who avoids vegetables if at all possible, said I could make it any time.  High praise indeed.

I found this recipe looking for ideas for a food swap with a bunch of friends, all of whom are vegetarian and vegan. This recipe is perfect! It’s sssoooo tasty!! I paired it with fried mushrooms and walnuts for them, and roast salmon with lemon and basil for us.

Almost impossible to stop eating this.  Could be dangerous :-)

I use Better Than Bullion veggie paste which always adds a good taste.  It's important to follow directions and simmer the rice slowly so it takes up the liquid.  I forgot the fresh basil and used dried instead.  No doubt the fresh herb would have contributed more.  I also want to add the mushrooms next time.  Delicious recipe..  Oh, the chili flakes was a great idea as well.  Just a tad though.

Followed the instructions exactly and it turned out perfect.  Absolutely enjoyed this dish. I did include the mushrooms and chopped up fresh ginger which gave it a wonderful kick to it.  This one will be on my once per month lunch/dinner menu!

Very nice recipe. Came out very well! I wished the asparagus middles + basil mix was a bit more veggie-forward and fragrant. Added a lot of liquid, but not a lot of taste.

Yummy as always!
I made my risotto in the instant pot while I made the sauce. I ended up with a ton of leftover sauce, any ideas on what could I use it for??

Superb! Made exactly as directed with asparagus directly out of our garden. Served with the Maitake mushrooms and pine nuts as suggested. The pecorino is a must!

I just made this and it is AMAZING! Thank you for this delicious recipe!

I just made this, and wow. My only modifications - I put pecorino in the asparagus sauce directly and a lot of lemon rind for more lemonyness.
Praise to the culinary goddess Sylvie and her delicious recipe here!

My boss really love this recipe because they are vegetarian and easy to cook and affordable.

Made this tonight with salmon that was encrusted in everything bagel seasoning. It was delicious! Only change I would make next time is use half a lemon so the risotto’s garlicky asparagus can stand out more.

https://content.jwplatform.com/videos/yRhkVRXM.mp4

This Asparagus Risotto is lemony & creamy yet light and flavorful – delicious on its own as a vegetarian main, or a beautiful base for fish, seafood or mushrooms. Vegan-adaptable and Gluten-free. Video.

Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner

Vegan mushroom risotto

dried porcini mushrooms or dried wild mushrooms

vegetable stock

butter

olive oil

shallot,

garlic cloves, crushed

chestnut mushrooms

risotto rice

white wine

Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.

Heat 2 tbsp vegan butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those, too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.

Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.

Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.

This easy brown rice risotto with mushrooms turns the traditional risotto upside down! Using a “secret” ingredient to give regular brown rice a look and feel much like cooked arborio rice. I’m here to show you how to make risotto with brown rice for a simple weeknight meal.

Creamy Brown Rice Risotto

brown rice

broth

Salt and pepper (to taste)

parsley (for garnish (optional))

Cook brown rice according to the package instructions. If you’re using brown rice in bulk, boil 2 cups of water per 1 cup of rice then let simmer with the lid on for 40 minutes.

Heat vegetable broth over medium heat in a small saucepan.

At the same time, combine beans, 1 Tablespoon of olive oil, 2 tablespoons of veggie stock, 2 Tablespoons of nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.

In a large saucepan, heat mushrooms with 1 tablespoon of olive oil with salt and pepper until lightly browned, about 3 to 4 minutes.

Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4 to 5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine. (Note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.

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