Vegan Risotto

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 433.5
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 957.5 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.0 g

View full nutritional breakdown of Vegan Risotto calories by ingredient
Report Inappropriate Recipe

Submitted by:


Flexible risotto via the PPK Flexible risotto via the PPK
Number of Servings: 4


    4 cups stock (veggie or mushroom)
    2 medium onions, finely chopped
    1/2 head celery, finely chopped
    3 cloves garlic, finely chopped
    1 3/4 cups arborio rice
    salt and freshly ground pepper to taste
    1 1/2 cups dry white wine (I use Two Buck Chuck Sauvignon Blanc)
    1/4 cup plus 1 tbsp. olive oil
    Fresh basil or parsley, chopped, for sprinkling on top
    optional ingredients: fresh or rehydrated dried mushrooms, whole cloves of roasted garlic, chopped sauteed spinach and olives, chunks of pre-cooked pumpkin or squash, really any veggie of choice.


Makes 4-6 servings (nutrition info for 4 servings)
1. Heat stock in saucepan to near-boiling.
2. Heat 1 tbsp. olive oil in skillet over medium heat. Add onion, celery and garlic. Cook until soft, 10-15 minutes. Add rice, salt and pepper, cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
3. Add wine and cook until absorbed, stirring constantly. Stir in a pinch of salt.
4. Add one ladle of stock (1/3 to 1/2 cup), cook until absorbed, stirring constantly. After stock is absorbed, add another ladlefull. This process should take 15 minutes or so. If you're using any, add optional ingredients about halfway through the stock.
5. When all the stock is absorbed, turn off the heat, put on the lid and let it sit for 3 minutes. Then take off the lid and stir in the rest of the olive oil. Stir and serve with chopped fresh basil or parsley sprinkled on top.

Number of Servings: 4

Recipe submitted by SparkPeople user LMO9138.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.