This fat-free vegan risotto is perfect for Valentine's Day or any other special occasion, although you can make it anytime because is an easy and delicious recipe. As the risotto is quite simple, you can make dozens of different versions using seasonal produce, herbs, spices, tempeh, tofu or whatever!
You only have to follow 3 simple steps: cook the rice, bake the mushrooms and make the sauce. Mix everything and enjoy! We promise you is even easier than it sounds and is much healthier than traditional risotto. Besides, you can add some extra virgin olive oil or some vegan fat if you want, but it's not necessary, because the risotto is super tasty.
My body doesn’t like mushrooms, so Alberto ate them and I cooked some broccoli in boiling water for 1 or 2 minutes and add them to my risotto, so simple and delicious! This recipe tastes great without the mushrooms and you don’t need to add any veggie, but we always do because vegetables are so important, don’t forget to eat them every day!
What are your favorite veggies? Please let us know! ?
Tips:
- You can sauté the mushrooms in some olive oil (if you're not following a low-fat diet), vegetable broth, vinegar, water, soy sauce or tamari, instead of baking them .
- We know traditional risotto is not made with brown rice, but we use it because is healthier, but feel free to use another type of rice.
- We usually use oat or rice milk, but there are so many plant milks you can use instead. Homemade plant milks are healthier, taste better and are really easy to make.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Fat Free 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Main dish
- Cuisine: Vegan, Italian
Ingredients
- ½ cup brown rice (100 g)
- 8 mushrooms
- 1 cup chopped cauliflower (100 g)
- 1 cup unsweetened oat or rice milk (250 ml)
- 1 tbsp lemon juice
- 2 tsp garlic powder
- 2 tsp onion powder
- 6 tbsp nutritional yeast
- ½ tsp sea salt
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 355ºF or 180ºC.
- 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.
Keywords: fat free vegan risotto, vegan risotto, healthy risotto
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Alisa says
This is a really good recipe! I didn't have almond milk so I used coconut milk instead. Also I added some potatoes to the sauce to make it more creamy. Delicious!
Iosune Robles says
Hi Alisa! It sounds so good 🙂 Have a nice day!
Claudia says
Having trouble finding fat free rice or oat milk. They all have small amounts like 1-2 percent. Am having to do complete fat free for several weeks. Cannot find a brand of non dairy that is truly fat free!
Iosune says
Hi Claudia! You could make your own plant-based milks at home, it's so easy and we've shared some recipes on the blog 🙂
Becca says
Hi,
I want to make this recipe but don't have but or rice mil on hand. Can I use vegetable broth to cook the cauliflower in?
Becca says
***nut or rice milk
Iosune says
Hi Becca! I think it could work 🙂
Andréa says
Made this tonight! Came out yummy but I used alittle too much cauliflower and had more cream than rice. But still very delish! I will measure better next time. My kids do t love mushrooms so I made string beans on the side.
Iosune says
Hi Andréa! Sounds great 🙂 I'm so glad you enjoyed it. Thanks a lot for your comment!
wearesavoury says
Love this!!
I have just become a vegan and I made this vegan congee with coconut milk and tofu!
Iosune says
Thanks a lot!