fbpx Print
Square photo of a dish of vegan risotto topped with herbs and vegan cheese

Vegan Risotto

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4 1x
  • Main Dish, Dinner
  • Italian
  • Vegan

Servings 4 1x

Scale Tap or hover over number to scale servings

Vegan risotto, a creamy and flavorful plant-based alternative to the classic Italian recipe, made with vegan butter and vegan Parmesan cheese.


  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, sliced
  • 1 onion, chopped
  • 1 cup arborio rice (200 g)
  • ½ cup white wine (120 ml)
  • 34 cups vegetable broth (720960 ml)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tbsp vegan butter
  • ½ cup grated vegan Parmesan cheese (50 g), I used Violife


  1. Heat the oil over medium-high heat in a large skillet, then add the garlic and onion, and cook over medium-high heat until golden brown, stirring occasionally.
  2. Then add the rice and cook for a couple of minutes, stirring occasionally.
  3. Add the wine and cook until the liquid is absorbed.
  4. Add the vegetable stock, ½ cup at a time (120 ml), and stir frequently. When the stock is almost absorbed, add more and repeat this step until the rice is ‘al dente’. It takes about 18 to 20 minutes. 
  5. Remove from the heat, and add salt, black pepper, vegan butter, and vegan Parmesan cheese. Stir until well combined, try the risotto, and add more salt or pepper if needed.
  6. Let it sit covered for 5 minutes.
  7. Serve immediately or store leftovers in an airtight container in the refrigerator for up to 1 week.


  • Any type of oil is okay, but extra virgin olive is the best choice.
  • If you don’t like garlic, omit this ingredient and use just onion.
  • Use any kind of onion you have on hand.
  • Arborio rice is the type of rice traditionally used to make risotto, but if you can’t find it, just use any short-grain rice. Keep in mind, that you may need more or less vegetable broth though.
  • Use more vegetable broth instead of white wine for an alcohol-free version of this recipe. Make sure the wine you’re using is vegan.
  • I used Violife vegan Parmesan cheese, but any other brand or even type of cheese will do. My vegan Parmesan cheese also works great.


  • Serving Size: 1/4 of the recipe
  • Calories: 356
  • Sugar: 1.9 g
  • Sodium: 1387 mg
  • Fat: 11 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 44.5 g
  • Fiber: 3.6 g
  • Protein: 17 g